Paleo chile verde chicken enchiladas

Chicken second courses Mexican cuisine

For the chicken 1 lb. chicken breasts 2 tablespoons ghee, grassfed butter, or olive oil ¼ yellow onion (finely chopped) 1 garlic clove, chopped 1 teaspoon sea salt For the sauce 1.5 lb. tomatillos, husked and rinsed 1 Serrano chili 1 small Poblano pepper (roasted, then seeds and skin removed) 3 garlic cloves, chopped ⅛ cup ghee, grassfed butter, or olive oil 1 tablespoon sea salt For the enchiladas 2 tablespoons oil 1 cup shredded raw grassfed cheese (I prefer pepperjack or jack) 8-10 Grain Free Tortillas ½ cup cashew sour cream ½ cup crumbled Queso Fresco