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Spicy Chicken Enchilada Dip (Paleo/Whole30)
Ingredients
  • subheading: Chicken Enchilada Dip:
  • 1 cup diced onion (130 grams)
  • 2 medium bell peppers, roughly chopped (3 cups/300 grams)
  • 2 ½ cups cauliflower rice (250 grams)
  • 4 cups shredded chicken (380 grams)
  • 1 tablespoon chili powder
  • 1 teaspoon ghee
  • ½ cup mayo
  • salt and pepper, to taste
  • subheading: Spicy Enchilada Sauce:
  • 2 tablespoons ghee
  • 1 tablespoon chili powder
  • ½ tablespoon dried oregano
  • ½ tablespoon cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cinnamon
  • 2 tablespoons tomato paste
  • 1 tablespoon Yellowbird Organic Sriracha
  • ½ cup chicken broth
  • salt and pepper, to taste
Steps
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