ADSENSE 336 x 280
INGREDIENTS- 2-3 cups Shredded Chicken (I used chicken made in my InstantPot)
- 10-20 pieces of lunch meat (triple up if you're using thin lunch meat)
- 1 small onion, diced
- 2 cups Chicken Bone Broth
- 2 T Arrowroot Powder (or your thickener of choice)
- 1 cup Sour Cream
- 4 oz Green Chiles
- 2 cups Shredded Monterey Jack Cheese
- 1 small jar Verde Salsa
ADSENSE Link Ads 200 x 90
data-original-height="846" data-original-width="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkUE6ZZ0XXQrozWqYV-EjxSAlrJ3J4r9E7a69nIhIKEy_uAw47Quk24kZVpaz4DCA5pBzKVY2QcTgcRGL3V1tvk8P9EWGTh1te2W4WOXJNcPAtw8DfrfWyhDe_n56FAZ7M9gDhARClT5u/s1600/khq.jpg" title="Keto Chicken Enchiladas - White Version #Keto#Chicken#Enchiladas">
Keto Chicken Enchiladas - White Version
INSTRUCTIONS
ADSENSE 336 x 280
dan
ADSENSE Link Ads 200 x 90
INSTRUCTIONS
- Heat the chicken bone broth over medium heat. Whisk in the arrowroot powder and let thicken. Stir in the sour cream and green chiles.
- In a bowl, combine 1 cup of cheese, the diced onion, and the shredded chicken.
- Place 1/4 - 1/3 cup of the chicken mixture in the center of each lunch meat "tortilla" and roll them up.
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- Get full recipe >> CLICK HERE
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