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Ingredients
  • 1 tablespoon extra virgin olive oil (or avocado oil)
  • 1 small onion, chopped
  • ½ cup bell peppers, chopped (I used a combo of green, red and yellow)
  • 4 oz can chopped green chilies
  • 1 tablespoon chili powder
  • 2 to 3 teaspoons cumin powder
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 3 garlic cloves, minced
  • 10 oz can enchilada sauce (I used red, but you could use green)
  • 4 cups chicken stock
  • 4 oz cream cheese, room temperature
  • 2 to 3 cups shredded chicken
  • 1 cups shredded mexican blend cheese (or any variety you prefer)
  • ¼ cup chopped cilantro
  • 1 lime, juiced and zested
  • 1 cup sour cream
  • subheading: Optional Toppings:
  • Sour Cream
  • Cheese
  • Cilantro
  • Chopped Avocado
  • Jalapeno Peppers
  • Tortilla Chips (for the non KETO peeps)
Steps
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