2 tablespoons coconut oil
3/4 cup red enchilada sauce
1/4 cup water
1/4 cup chopped onion1
4 oz can diced green chiles
1 whole avocado
1 cup shredded cheese
1/4 cup chopped pickled jalapenos
1/2 cup sour cream
1 chopped tomato
photo credit: www.heyketomama.com
In a pot over medium heat melt the coconut oil. Once hot, sear chicken thighs until lightly brown.
Pour in enchilada sauce and water then add onion and green chiles. Reduce heat to a simmer and cover. Cook chicken for 17-25 minutes or until chicken is tender and fully cooked through to at least 165 degrees internal temperature.
Carefully remove the chicken and place onto a work surface. Chop chicken then add it back into the pot. Let the chicken simmer uncovered for an additional 10 minutes to absorb flavor and allow the sauce to reduce a little.
To Serve, top with avocado, cheese, jalapeno, sour cream, tomato, and any other desired toppings. Feel free to customize these to your preference.