Enchiladas Verdes

Method

1. Preheat the oven to 190°C (375°F) and lightly grease a baking dish with a small amount of sour cream to prevent sticking.
2. Cook the chicken in a skillet over medium heat for approximately 12 minutes, turning halfway through, until fully cooked and no longer pink in the center.
3. Shred the cooked chicken using two forks, then mix it with half of the salsa verde and half of the cheese until evenly combined.
4. Warm the almond flour tortilla for about 1 minute per side in a dry skillet over low heat to make it pliable, then fill it with the chicken mixture and roll it tightly.
5. Place the rolled enchilada seam-side down in the prepared baking dish, then pour the remaining salsa verde evenly over the top.
6. Sprinkle the remaining cheese over the enchilada and bake in the preheated oven for 20 minutes, until the cheese is melted and bubbling.
7. Remove from the oven and serve immediately with the sour cream drizzled on top.