All the color and flavor of authentic Mexican cuisine in delicious enchiladas that are low in carbohydrates; they are served on the lettuce leaves that add flavor and freshness to this dish so easy to prepare.
1 whole chicken breast
¼ white onion
1 clove garlic
3 chipotle peppers
225 ml chicken broth
2 tbsp. avocado oil
1 pinch of pepper
1 tsp. Salt
8 romaine lettuce leaves
½ avocado, diced
225 ml (200 g) cottage cheese to accompany
Wash the chicken breast and put it in a small saucepan. Add the salt and add enough water to cover it. Let it cook for about 15 minutes.
When the breast is ready, remove it from the water, let it cool and crumble.
Cut the tomatoes and put them in the blender with the chopped onion, the peeled garlic clove and the chipotle chile. Add the chicken stock and process.
Heat the avocado oil in a frying pan and pour the sauce mixture.
Boil the sauce for 10 minutes, stirring occasionally until it thickens.
Add the chicken to the previous mixture with the salt and pepper. Integrate the chicken into the sauce and cook for 10 more minutes.
Wash the lettuce leaves and dry them well. Serve the chicken stew on the lettuce leaves and decorate with the cottage cheese and avocado.