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Creamy Jalapeño Chicken Enchiladas
Ingredients
  • 1 c sour cream
  • ¾ c milk
  • 1 c avocado mayo
  • ¼ c cilantro
  • juice of 2 limes
  • juice of 1 lemon
  • 1 jalapeño, seeded
  • 1 c pickled jalapeños
  • 2 tbsp pickled jalapeno juice
  • 1 ranch seasoning packet
  • Add all ingredients to blender and blend until smooth. Keeps in fridge for up to 5 days. Yields around 32 oz.
  • subheading: INGREDIENTS:
  • 3 boneless, skinless chicken breasts
  • ½ c Acid League Mango Jalapeño Cilantro Vinaigrette
  • 1, 4oz can diced green chilies
  • 6 Almond Flour Grain Free Tortillas, Siete brand
  • ¼ c shredded cheddar cheese
  • 2 tbsp cotija cheese
  • ½ can white hominy (about 7 oz)
  • 1 tsp dried cilantro
  • 1 tbsp diced red onions
  • ½ c creamy jalapeño sauce
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