INGREDIENTS
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1 tablespoon coconut oil
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1 sweet onion, chopped fine
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4 cloves garlic, minced
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7 ounces roasted green chiles, drained chopped fine
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1 teaspoon ground chipotle chile powder
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1/2 cup quinoa flour (preferably toasted)
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2 cups chicken or vegetable broth
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3/4 cup salsa
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1 1/2 cup milk
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1/2 cup cilantro, chopped
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1 pound shredded chicken or tempeh
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1 1/2 cups cooked quinoa
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12 organic corn tortillas, torn
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1 cup 2% Greek Yogurt or sour cream (see note)
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6 ounces sharp cheddar cheese or Daiya
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6 ounces Monterey Jack Cheese or Daiya Mozzarella