Primal Chicken Verde Enchiladas with Goat Cheese - Alix Barth Nutrition

Ingredients

• 8-9 Paleo tortillas***
• 5-6 pasture-raised chicken breasts
• 2 tsp sea salt
• ¼ tsp cayenne pepper
• 1 tbsp red chili powder
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 2 tbsp salsa verde***
• ½ - ¾ cup LIGHT canned coconut milk
• 8 oz goat cheese, room temp
• 3 scallions (green and white parts), thinly sliced
• 2 large, cage free eggs
• 1 cup LIGHT canned coconut milk
• 1 cup tapioca flour/starch
• 3 tbsp coconut flour
• ½ tsp fine sea salt
• 10-12 medium tomatillos (approximately 2lbs), halved
• 1 jalapeño pepper, halved and quartered
• 1 Serrano chile, halved and quartered
• 1 Poblano pepper, seeds/rib removed and then halved and quartered
• 4 cloves garlic, WITH peel
• 1 small white onion, peeled and chopped into quarters
• approx. ½ bunch cilantro, chopped
• juice of ½ lime
• 1 tsp sea salt