Wild Chicken Enchiladas

 

Author:

Serves: 2 – 4

Ingredients

Wild Enchilada Sauce

  • 3 tablespoons avocado oil (or ghee)
  • 1 tablespoon arrowroot starch
  • ¼ cup chili powder
  • 2 cups chicken broth
  • 10-ounce can of tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt to taste

Egg Tortillas*

  • 6 eggs, beaten
  • 2 tablespoons butter or ghee

Chicken Enchiladas

  • 2 cups chicken, shredded (leftover)
  • 2 cups frozen chopped spinach, thawed
  • 3 tablespoons hot sauce
  • Shredded sharp cheddar cheese (optional)
  • More optional toppings: guacamole, salsa, fermented sour cream, lettuce and/or cilantro

Instructions

Enchilada Sauce

  1. Heat the oil in a medium saucepan set over medium-high heat. Add the arrowroot starch and cook, stirring with a wooden spoon, until thick and bubbly. Add the chili powder and cook another 30 seconds.
  2. Stir in the chicken broth, tomato paste, oregano, cumin, and salt. Stir and reduce to a simmer.
  3. Simmer 15 minutes until sauce is thick and bubbly. Set aside to cool slightly.

Egg Tortillas

  1. Heat one teaspoon of butter in a small omelet or crepe pan set over medium-high heat.
  2. Pour about ¼ cup beaten egg into the pan and swirl to make a large, thin omelet.
  3. Heat until bubbly and edge is crisp. Remove to a plate.
  4. Repeat with remaining egg to create 6 – 8 omelet tortillas.

Assemble Chicken Enchiladas

  1. Preheat oven to 375℉.
  2. Spread ¼ cup sauce in the bottom of a casserole dish.
  3. Divide chicken and spinach evenly between the egg tortillas, lining the filling up in the center of each. Sprinkle with hot sauce and cheese (if using).
  4. Roll the tortillas, leaving ends open, and lay side-by-side in the casserole dish.
  5. Top with remaining sauce and a sprinkle of cheese (optional).
  6. Bake until hot and bubbly, about 20 minutes.
  7. Garnish with toppings like guacamole, salsa, fermented sour cream, lettuce and/or chopped cilantro.

3.2.2925

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