Ingredients
7 oz. chicken breasts
4 tomatoes, chopped
¼ yellow onion, chopped
1 garlic clove, chopped
3 chipotle chili peppers
1 cup chicken broth
2 tbsp avocado oil
1 pinch pepper
1 tsp salt
4 leaves Romaine lettuce
2 avocados, cut into cubes
1 cup cottage cheese
Directions
Rinse the chicken breast and place in a small pot. Add the salt along with enough water to cover the chicken. Boil for approximately 15 minutes.
When the chicken is ready, remove from the water, allow to cool and shred using two forks.
Place the chopped tomatoes, onions, garlic and chipotle peppers in a blender. Add the chicken stock and blend until smooth.
Heat the avocado oil in a frying pan and pour in the salsa mix.
Inspired from https://www.dietdoctor.com/recipes/low-carb-lettuce-enchiladas
Low-Carb Lettuce Enchiladas, a Serving of lchf recipes
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Oleh
Agung PK
