chicken enchilada lettuce wraps

I love a good chicken enchilada verde. So much. But I don’t always want to go through the hassle of making verde sauce from scratch. Nor do I want to cook a chicken, shred a chicken, make enchiladas, layer the pan, and then wait for the whole thing to bake.

Not that I haven’t before and won’t do it again.

But on those lazy occasions, it’s nice to know there’s a quick swap out that’s just as tasty, and that’s these chicken enchilada lettuce wraps.

But don’t just take my word for it. Try them yourself.

Ingredients:

2 Tbsp avocado oil

3 scallions, sliced, whites and greens separated

2 cloves garlic, minced

2 lbs ground chicken

1 15 oz can salsa verde

1/2 cup chicken stock

1/4 cup sour cream

1 head butter lettuce, outer leaves discarded, stem removed and leaves separated

toppings:

jack cheese, shredded

avocado, peeled, pitted and chopped

cilantro, stems discarded

limes, quartered

black olives, sliced

directions:

In a large sauté pan, heat oil until shimmering over medium heat.

Add white part of scallions. Sauté for 2-3 minutes. Add garlic. Stir to combine.

Add in ground chicken, and stir to combine. Once chicken is starting to cook through (but not completely) add in chicken stock to prevent from drying out.

Once chicken is cooked through, and salsa verde, stirring to combine. Turn heat down to low.

Add sour cream, stir to combine, and let sauce heat completely. About 2 - 3 minutes.

Remove from heat.

Add spoonful’s of meat to lettuce leave, and top with your choice of ingredients.