Chicken Enchiladas Poblanas

Name: Chicken Enchiladas Poblanas
Prep time: 20 min
Cook time: 18 min
Total time: 20 min
Yield: 8
Ingredients: bone broth; unsweetened almond milk; organic sour cream; roasted poblano peppers; garlic; sea salt; black pepper; dried onion flakes; shredded chicken; Maria & Ricardo’s Almond Flour Tortillas; shredded cheese; Roasted Poblano Pepper; Sliced Jalapeños; Mexican crema

20 mins prepServes 8

Celebrate Cinco de Mayo with these delicious Low Carb Chicken Enchiladas Poblanas made with almond flour tortillas. These enchiladas are packed with flavorful ingredients like roasted poblano peppers and shredded chicken, topped with cheese. A perfect dish for gatherings!

8 servings

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Instructions

1: Preheat the oven at 350F.

2: Blend all the ingredients for the poblano chipotle sauce for 20-30 seconds.

3: Add some of the sauce to the shredded chicken and mix well.

4: Heat the tortillas for 30 seconds on your heated skillet.

5: Stuff each tortilla with chicken and roll them carefully.

6: Place them in a greased baking dish, top with sauce and cheese.

7: Bake for 15-18 minutes or until the cheese is fully melted.

8: Serve with sliced jalapeño, roasted poblanos, crema and enjoy!

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Chicken Enchiladas Poblanas

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