Primal Chile Verde Chicken Enchiladas

For the chicken:
1 lb. chicken breasts
2 tablespoons ghee, grassfed butter, or olive oil
¼ yellow onion
1 garlic clove
1 teaspoon sea salt

For the sauce:
1.5 lb. tomatillos
1 Serrano chili
1 small Poblano pepper
3 garlic cloves, chopped
⅛ cup ghee, grassfed butter, or olive oil
1 tablespoon sea salt

For the enchiladas:
2 tablespoons oil
1 cup shredded raw grassfed cheese
8-10 Grain-free tortillas (recipe linked on the recipe page)
½ cup cashew sour cream
½ cup crumbled Queso Fresco

http://againstallgrain.com/2012/01/23/chile-verde-chicken-enchiladas-scd-primal/

Crepes…or tortillas…or lasagna noodles (grain-free, paleo)

AUTHOR: Danielle Walker - AgainstAllGrain.com

INGREDIENTS:

• 6 large eggs
• 1 cup unsweetened almond milk
• 3 tablespoons coconut flour, sifted
• 2 teaspoons coconut oil, melted
• 1 teaspoon arrowroot powder
• ¼ teaspoon sea salt
• Coconut oil or butter for pan

(yields 10 crepes)

INSTRUCTIONS:

1. Whisk the crepe ingredients together in a bowl. Let sit for 10 minutes while the pan heats so the coconut flour can absorb the liquid, then whisk again.
2. Heat a crepe pan or skillet with enameled surface over medium-high heat.
3. Melt a small amount of oil or butter in the pan, swirling to coat the bottom and sides.
4. Pour ¼ cup of the batter into the hot pan, turning the pan in a circular motion with one hand so to spread the batter thinly around the pan. Alternatively, use a spatula to quickly spread the batter. Fill any open spots with a drop of batter to make sure the pan is fully covered
5. Cook for 1 minute until the edges start to lift. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15 seconds and turn out on a plate.
6. Continue with the remaining batter, stacking the crepes on a plate as you work. Add a little more oil to the pan every 3-4 crepes or if they begin to start sticking.