Holistic Health Mama

These are a family favorite and always requested when I cook a whole chicken. I’ll usually cook the entire chicken in the Dutch oven with spices and broth and we’ll eat that the first night with sides like mash potatoes, steamed veggies, etc. and then pick apart the chicken for other meals later in the week and save the bones for bone broth. For the meal shown above, I took the left over chicken this week and used it as enchilada filling, served it with rice cooked in the chicken bone broth, and refried beans.

Here’s the recipe for the enchiladas:

2 cloves of minced garlic

2 teaspoons avocado oil

1 can or jar of salsa verde (I used the Siete brand)

1 cup sour cream

1/4 cup fresh chopped cilantro

2 cups chopped or shredded chicken

1 cup Mexican cheese

Salt and pepper to taste

6-8 Tortillas (I used 8 smaller corn tortillas)

Directions:

Set the oven to 350 degrees Fahrenheit. In a pan heat the avocado oil, add the garlic and sauté, mixing so it doesn’t burn for about a minute. Add the enchilada sauce or salsa verde and mix in the garlic. Let that cook for 1 minute then turn off the heat. Add 1 cup of sour cream and the 1/4 cup of cilantro, mix well and add salt and pepper to taste. Remove 1 cup of the sauce mixture and set to the side. Add the chicken and 1/2 cup of the cheese to the sauce in the pan and mix well. Add a small amount of the reserved sauce to the bottom of a baking dish. Assemble the enchiladas by adding 1/3 cup of the chicken mixture to the center of the tortilla, then roll the tortilla almost like a taquito. Repeat this until all the mixture is gone or you fill your baking dish. Pour the remaining reserved sauce over the top and sprinkle on the remaining 1/2 cup of cheese. Cover and cook for 15 minutes, remove the cover and cook for another 10 minutes. Enjoy!