or for wholesale at 66 cents per capules at www.PatrioticPeacock.com
Here is what you need for Ingredients!!
2 lbs of chicken breast prebaked and seasoned simply with salt and pepper (shredded when cooked and set aside).
two very ripe Avocados
8 medium tomatillos
3-4 jalapeno depending on your heat level
1 cup of cilantro
Optional: 16oz light Sour Cream
Peel, wash and slice your Tomatillos in half.... line them cut side down on a foiled cookie sheet and broil in the oven for about 5-10 minutes until they get soft and start to char on top.
When they are cooked simply toss all of your ingredients into a blender or food processor. I personally use a Ninja Blender! I think it's the best thing out there! Blend until it's an even consistency and looks like this. (if you are desiring a more creamy sauce and aren't concerned with dairy, then toss in your sour cream..greek yogurt will do too, before you blend).
Paleo way: Spray a casserole dish (I have an olive oil mister)....then toss in your shredded chicken and pour the sauce on top. Bake at 350 degrees for about 20 minutes. Serve and enjoy!!!
Non-Paleo way..... spray a casserole dish... Take your tortilla and spread some sauce on, put some chicken and roll it and lay it in the pan....continue this until the enchiladas are touching side by side until the pan is full. Pour the remaining sauce On the Enchiladas and bake at 350 degrees for 20-30 minutes.
Sadly, I do not have a finished product picture because we ate it and I forgot lol!!
Feel free to share on FB and twitter! I appreciate you all.
Peace Love and Paleo,