Asian Enchiladas

SUNDAY SWAP!

Asian Enchiladas


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!



INGREDIENTS

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


SAUCE INGREDIENTS

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.



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