Gluten free Chicken Enchiladas

January 07, 2014

137

Sauce
1 T. olive oil, butter or expeller pressed coconut oil
1 clove garlic, minced
? cup tomato paste
1¾ c. chicken broth
1 tsp. cumin
½ tsp. sea salt (add more to taste if broth is not salted)

Filling
1 T. olive oil, butter, or expeller pressed coconut oil
2 cloves garlic, minced
1 cup onion, diced
2 cups shredded chicken
1 tsp. cumin
½ tsp. chili powder
½ tsp. salt
3 T. enchilada sauce (recipe above)
1 c. jack cheese

10-12 small organic corn tortillas (Food for Life is a decent brand)
1 additional cup of jack cheese for topping

In a saucepan, over medium heat, saute garlic in fat of choice for a couple of minutes until fragrant but not browning. Add tomato paste, chicken broth, cumin, and salt. Simmer for about five minutes. ...
See the full directions on my site

Nutritions

Calories
874

Sodium
2805mg
116% DV

Fat
50g
77% DV

Protein
52g
104% DV

Carbs
45g
15% DV

Fiber
15g
60% DV