Chicken Enchiladas

• 37.5 oz (approx. 5 cups) of cooked chicken, cut into small cubes
• 1/4 cup taco seasoning (Kinders?)
• 2-3 cups of vegetable broth (may be closer to 2)

Sauce:

• 1/2 cup yellow onion, diced
• 4 cloves of garlic, minced
• 1 tsp coriander, ground
• 1 tsp pepper
• 4 tbs extra virgin olive oil
• 1.5 tbs flour
• 1 cup vegetable broth
• 8 oz. sour cream
• 1 can hot Rotel tomatoes
• 7 oz of green chilies, diced
• 4 oz of jalapenos, canned
• 2 cups Mexican cheese, shredded, divided

Other:

• (14) 6″ almond flour tortillas (Siete brand)
• Cilantro
• Guacamole
• Salsa
• Frank’s Hot Sauce
• Pico de Gallo

Directions:

Chicken Mixture

1. Heat a large dutch oven over medium heat
2. Mix the chicken, broth, and taco seasoning in the pot.
3. Stir (often) and cook until no liquid remains.

Sauce

1. Heat olive oil in a sauce pan over medium heat.
2. Add the onion and cook for five minutes.
3. Add the garlic, coriander, and pepper.
4. Stir the flour and sour cream together in a bowl.  Add to the onion mixture.
5. Stir in 8 oz. of vegetable broth, Rotel tomatoes, green chilies, and jalapeno.
6. Cook and stir until thickened and bubbly.
7. Remove from heat and stir in 1 cup of cheese.

Filling:

1. Stir 1/2 of the sauce into the chicken mixture.

Bringing it All Together:

1. Heat the oven to 350 degrees.
2. In two 9″ x 13″ casserole dishes, add 1/4 of the sauce to each and spread it around.
3. Place the chicken mixture into each tortilla and roll each one up.
4. Arrange the stuffed tortillas in rolls, seam-side down.
5. Top with the remaining sauce and sprinkle the remaining cup of cheese on top.
6. Cover each casserole dish and bake for 45 minutes.
7. Uncover and bake for 5-10 minutes or until the cheese is browned.