While recently doing an amazing regimen aimed at moving stored toxic chemicals and metals held inside our cells and, ultimately, out of our bodies entirely—a regimen of exercise, targeted supplements, and low-heat, long duration sauna developed by Mr. Hubbard; my lovely companions in the many-hour-long program… had many conversations about many things… all over the map. One exciting theme was food. Perhaps because many of them were local and getting ready for Holiday feasts. I made these yummy Enchiladas as soon as I could when I returned to Anchorage. Paleo, Whole-30, and Marie approved… Yummy!
Serves 4-6
Enchilada Ingredients
2 Tablespoons olive oil
1 medium onion diced
3 cloves garlic minced
1 red bell pepper cored and diced
2 Anaheim chilis, cored and diced or 4-ounce can diced green chiles
1 pound Pasture-raised chicken tenders, cut into thirds lengthwise, then 1 inch long (or leftover roasted chicken or turkey, shredded)
Sea salt and freshly ground black pepper to taste
15 oz Seite Foods red enchilada sauce or make your own, see below.
8-10 Pat’s Super Simple Tortillas or Siete Foods Cassava or Almond Flour Tortillas 8 if the 11″ burrito size, 10 for the 8″ ones (note:
2 8 oz packages Lisanatti Jalapeno Jack or Cheddar-style almond cheese, grated (1 1/2 Cups)
optional toppings: chopped fresh cilantro chopped red onions, sliced avocado, dairy free sour cream (buy or make your own).
Preparation
- Preheat your oven to 350 F.
- Heat a skillet over medium heat and add the oil. Sauté the onion until translucent, then add the garlic and peppers and cook for about 2-3 minutes, until tender.
- Stir in the shredded chicken and diced green chilis, sprinkle with sea salt and pepper, and cook just long enough to heat through, then remove from heat.
- To assemble the enchiladas, first gently warm the tortillas in a skillet with a tiny amount of olive oil over low heat, about 10-15 seconds per side or until soft and pliable; easier to roll (if purchased, Pat’s Super Simple Tortillas are already soft).
- Grease a 9×13” baking dish with olive oil. Lay out a warmed tortilla, and spread about 1 ½ tablespoons of sauce over the tortilla. Add a generous spoonful of the chicken mixture down the center. Sprinkle with shredded cheese.
- Roll up the tortilla and place it in the prepared baking dish. Repeat the process with the remaining tortillas.
- Spoon remaining enchilada sauce over each tortilla and top with shredded cheese.
- Bake uncovered in the preheated oven for about 25 minutes until the tortillas are crisp around the edges and the cheese is fully melted.
- Top with desired toppings and salsa options on the side. Serve hot.
Enchilada Sauce
3 Tablespoons arrowroot powder
3 Tablespoons chili powder
1 teaspoon dried oregano
¾ teaspoon cumin
½ teaspoon sea salt
½ teaspoon onion powder
7 ounces organic tomato paste
2 cups mom’s healing chicken stock or no-sugar-added boxed broth (can you believe that some brands add cane sugar??!!)
Preparation
- Melt the ghee in a saucepan over medium heat. Whisk in the arrowroot powder and cook for 2 minutes.
- Add the remaining spices stir for 2 minutes, until fragrant.
- Add the tomato paste and chicken stock, and whisk until smooth.
- Simmer for 5 minutes to thicken. If not using arrowroot or tapioca starch then slow simmer until desired thickness, 15-20 minutes.
- Use immediately or store in an airtight container for up to 1 week.
Enjoy!
Photos and text copyright © 2022 Marie Cecchini Sternquist. All Rights Reserved
