Green Enchiladas with Bone Broth
Green Enchiladas with Bone Broth
Meet my Grinchiladas! This is a recipe I’ve developed with love over 8 years and it gets better each time. It’s a nourishing and festive meal we eat on Christmas Eve.
What makes these enchiladas special?
1. Cassava tortillas from Siete Foods make this recipe grain free!
2. The bone broth poblano cream sauce is an amazing combination of Nopalito and Spring Clean.
3. Dairy free substitutions work really well in this recipe, just make sure there’s not any vanilla or flavoring in the substitutions.
4. The depth of flavor is incredible, because of the small step of blistering the poblanos, a trick I learned from Chef Rick Bayless when I was first learning to cook for my family.
Some notes before you begin:
This recipe is easier if your chicken is shredded beforehand, if your cheese is shredded, your red bell peppers are diced and if your cilantro is chopped. There is enough fuss with blistering the poblanos and warming the tortillas that you do not need to worry about the other things as well. It just makes the time go more smoothly.
If you do not have a large casserole dish, use a medium and a small. You will need to make sure you use the sauce and cheese/peppers over both pans. Aim for 12 tortillas in the large pan and 6 in the small. Again this recipe is very forgiving so do not worry if you have 7 in one and 11 in the other.
1 jar FOND’s Nopalito
3 blistered poblanos
4 Tbsp butter
3 cups cream (for a dairy free option use your favorite alternative milk)
1 Tbsp Redmond garlic salt
2 cups spinach
1 ½ tsp Xanthan Gum
4 cups shredded chicken
1 lb shredded cheese (for a dairy free option, use Vio Life Colby Jack Cheese)
2 red bell peppers, cored, seeded and diced
1 cup freshly chopped cilantro
Limes for garnish
16 Grain free tortillas such as Siete Cassava Tortillas
First, using your favorite burner, blister the poblanos on medium high heat rotating as needed. For an electric oven, broil them. Set aside to cool.
Next, melt the butter and add in the cream (or dairy alternative) and bone broth. Bring to a boil and reduce to a simmer.
While the mixture comes to a boil, rub the skin off the poblanos with a paper towel and cut pepper into small pieces careful to cut out any seeds.
Add the poblanos to the simmering broth and cream for 5 minutes.
Working in batches, transfer ½ the poblano cream mixture to the blender along with 2 cups of loose leaf spinach. Puree and set aside. Do it again adding the Xanthan Gum this time. Return BOTH batches to the medium sized saucepan and heat through. Once the sauce begins to thicken, cover, remove it from the heat and set aside. It will continue to thicken.
In another saucepan, add the 4 cups of shredded chicken and just enough sauce to cover the meat. Mix well.
Preheat the oven to 350.
Now, start warming your tortilla pan. A cast iron skillet works as well. Cook the tortillas for 30 second each side.
With your casserole dish close at hand, work quickly to put the chicken filling into the tortilla and roll tightly. Place into the pan, crease down. I used cassava tortillas and found that they broke a little in the rolling, the final result was still delicious and the enchiladas were still separated so do not sweat this part. Grain-free tortillas can be hard to work with!
Once the enchiladas are in the pan, smother with the green sauce.Top with the 1 lb of cheese and the diced red bell peppers. Bake for 40 minutes or until the cheese on the top starts to brown.
Remove from the oven and top with freshly chopped cilantro. Serve with a fresh lime wedge (and a great margarita or sparkling water with lime).
Calories 322, Carbs 7.1 grams, Fat 21.2 grams, Protein 27.3 grams, Fiber 2.7 grams