Servings: 6

Ingredients:

• 1 rotisserie chicken shredded or 1 lbs pound cooked chicken shredded 

• 1 tablespoon avocado oil 

• 1- 4 ounce can green chili 

• 1 teaspoon chili powder

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• ⅓ cup queso fresco crumbled

• 1 cup sour cream

• 1 cup Monterey Jack shredded

• 1 cup or more cheddar cheese 

• Oil for frying

Enchilada Sauce

• 3 tablespoons avocado oil

• 3 tablespoons Lupin  flour

• 1 tablespoon ground chili powder 

• 1 teaspoon ground cumin

• ½ teaspoon garlic powder

• ¼ teaspoon dried oregano

• ¼ teaspoon salt, to taste

• ⅛ teaspoon cinnamon 

• 3 tablespoons tomato paste

• 2 cups chicken broth

• 1 teaspoon apple cider vinegar

Directions:

1. Preheat the oven to 350.

2. Start by making the sauce. 

3. In a small bowl add the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon

4. In a medium-sized pot over medium heat, warm the oil until it’s hot

5. Add flour mixture, whisking constantly, cook until fragrant and slightly deepened in color. 

6. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

7. Bring the mixture to a simmer, then reduce heat: 

8. Cook, whisking often, until the sauce has thickened. 

9. Remove from heat, then whisk in the vinegar and season to taste. 

10. In a large pan, heat oil.

11. Add onions, cook, stirring, until translucent.

12. Stir in the full can of diced green chilies, cumin, and chili powder and chicken.Turn off the heat and add sour cream, queso fresco, and shredded cheese. 

13. Set aside to cook to handle.

14. Start assembly line, 

15. Fry the tortilla lightly first.

16. Then dip the tortilla into red sauce then add chicken cheese and roll. 

17. Repeat until you have filled your dish.

18. Bake at 350 for 10 to 15 minutes 

Nutrition:

Nutrition per serving:

• 5g Net Carbs

• 1g Fiber

• 6g Total Carbs

• 18g Protein

• 11g Fat 

• 211 Calories

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