Chicken Enchiladas (Edit recipe)

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Simple and so delicious! You can prep these the night before and bake them the following day. These chicken enchiladas are the perfect weeknight dinner! ENJOY!

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PREP TIME

20 minutes

COOK TIME

35 minutes

INGREDIENTS

13

Serves: 4

Ingredients

15 oz Tomato Sauce
0.75 cup Chicken Bone Broth
1 Tbsp Apple Cider Vinegar
2 tsp Oregano, Dried
2 tsp Himalayan Pink Salt
0.25 tsp Chipotle Powder
4 tsp Cumin, Ground
1.5 Tbsp Chili Powder
0.75 tsp Garlic Powder
12 oz Rotisserie Chicken
0.25 tsp Onion Powder
2 cups Cheddar Cheese, Shredded, Raw if available
8 Flour Tortilla, Soft Shell Taco Size

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the enchilada sauce.
Add the tomato sauce, 1/4 cup chicken bone broth, ACV, oregano, pink salt, 1/4 teaspoon chipotle powder, 2 teaspoons cumin, 1 Tablespoon chili powder, and 1/2 teaspoon garlic powder to a high-speed blender and blend until smooth.
In a medium sized baking dish, add enough sauce to cover the bottom.
In a large mixing bowl add the chicken, remaining bone broth (1/2 cup), cumin (2 teaspoons), garlic powder (1/4 teaspoon), onion powder (1/4 teaspoon), and chili powder (1/2 teaspoon).
Mix until the chicken is fully coated with the seasoning.
Divide the chicken into 8 portions.
Begin filling your tortillas with the chicken mixture and place them in the baking dish with the seam side down.
If your tortillas are hard to work with, then you can soften them up by heating them quickly in the microwave or on a pan.
Pour the remaining sauce over the enchiladas.
Top with the cheese.
Bake at 350F for 25 – 30 minutes, until the cheese is melted, and the sauce is bubbling on the sides of the baking dish.
Serve with your favorite enchilada toppings such as lettuce, onion, tomato, sour cream, and salsa
ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	701
Fat:	37 g
Carbohydrates:	13 g
Protein:	49 g
Cholesterol:	185 g
Sodium:	2773 mg
Fiber:	3 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.