Low Carb Chicken Enchiladas

1: Preheat oven to 400°F.

2: Season chicken breast with salt, pepper, cumin, and paprika on both sides.

3: In a large pot, add olive oil and sear chicken breast on both sides for about 3 minutes each.

4: Add the 16 oz jar of salsa verde to the pot, ensuring chicken is mostly submerged.

5: Bring to a boil, then turn heat down and simmer for about 25-30 minutes until fully cooked.

6: Remove cooked chicken and shred using a stand mixer or by hand with two forks.

7: Heat a skillet with oil over medium heat and sauté the sliced onion and bell peppers until soft, about 8-10 minutes.

8: In the same pan, stir shredded chicken, half of the enchilada sauce, Greek yogurt, black beans, sautéed peppers, onions, chopped cilantro, and lime juice. Mix until well combined.

9: Pour 1/2 cup of enchilada sauce in a 9x13 baking dish.

10: Fill low carb tortillas with the chicken filling and roll to close.

11: Place the rolled tortillas in the baking dish and pour the remaining enchilada sauce on top. Top with shredded cheese.

12: Cover with foil and bake at 400°F for 25 minutes, then uncover and bake for an additional 5-10 minutes.

13: For the avocado crema, blend avocado, Greek yogurt, jalapeño, garlic, lime, cilantro, olive oil, water, salt, and cumin until smooth.