Regular Broth ➡ Kettle & Fire Bone Broth
Are you a fan of bone broth? Anytime I make soup, rice/quinoa, or boil chicken I like to use @kettleandfire bone broth, so I’m definitely a fan! The nutrient benefits far exceed regular broth, and in this recipe, it makes the chicken incredibly flavorful!
1 16.9 oz turmeric ginger bone broth (I use @kettleandfire)
2 cups water
4 chicken breasts (I use thin cut)
1 pkg cassava tortillas (I use @sietefoods)
2 cups coleslaw mix
1/2 medium yellow onion, chopped
1/2 small serrano pepper, chopped
1 cup green onion, chopped
1 inch piece of fresh ginger, peeled and chopped
3 cloves garlic, chopped
1 medium red bell pepper, chopped
1 tsp toasted sesame oil
1/3 cup coconut aminos
1/3 cup extra virgin olive oil
1/3 rice vinegar
1/3 dijon mustard
2 Tbsp coconut sugar
2 Tbsp jarred horseradish
1 tsp sea salt
1 tsp black pepper
HOW TO MAKE
-Preheat oven to 350.
-Lightly coat 9x13 casserole dish with avocado oil spray.
-Boil chicken in bone broth and water for 10 minutes (longer if using thick chicken breasts).
-Shred chicken and put in a large bowl. Add in coleslaw mix, yellow onion, serrano, 1/2 cup green onion, ginger, garlic, red bell pepper, toasted sesame oil, salt, and pepper.
-In sauce pan, add all sauce ingredients, simmer until coconut sugar is melted (about 5 mins).
-In skillet over medium heat, place a tortilla and warm on each side for about 10 seconds (easier to roll).
-Place warmed tortilla on a flat surface, and add about 3 Tbsp of chicken mixture in a line to the first third of the tortilla (closest to you).
-Carefully roll tortilla up (away from you), and set in baking dish seam side down. Repeat last 3 steps until all tortillas are filled, rolled, and in baking dish.
-Pour sauce over enchiladas, covering completely.
-Bake uncovered for 15-20 mins (until sauce is bubbling).
-Remove from oven, let cool for 5 mins.
-Top with remaining green onions.