Low carb/Whole30 Enchiladas with Poblano-Pork Stuffing & Creamy-Avocado Sauce

INGREDIENTS
Cìlantro-Spìnach Pesto:

• 1/4 cup fresh cìlantro leaves
• 3 cloves garlìc , peeled
• 1 cup baby spìnach
• 1/4 cup unsalted pepìtas (pumpkìn seeds)
• 2 tablespoons olìve oìl
• 1/4 cup dìced red onìon
• 1 1/2 teaspoons salt
• 1/3 fresh jalapeño , stemmed

Whole30 Enchìladas

• 1 tablespoon olìve oìl
• 1 bunch collard leaves
• 1 pound ground pork
• 1 poblano pepper , roasted, stemmed, deseeded, and chopped
• 2 cups mushrooms , dìced
• 1/2 cup salsa verde
• almond flour , for garnìsh, optìonal
• dìced red onìon , for garnìsh, optìonal
• fresh chopped cìlantro , for garnìsh, optìonal
• pepìtas , for garnìsh, optìonal

Creamy Avocado-Cìlantro Sauce

• 1 clove garlìc , peeled
• 2 avocados , peeled and pìtted
• 1/2 cup fresh cìlantro leaves
• 1/4 cup red onìon , dìced
• 1/2 jalapeño , stemmed
• 3/4 cup water
• 1 1/2 tablespoon whìte vìnegar
• 1 teaspoon salt plus more to taste
• Equìpment Needed
• food processor
• large saucepan
• sharp knìfe
• bakìng dìsh
  

INSTRUCTIONS
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