AIP “Cheesy” Enchiladas
- 2 cups No-Tomato sauce KC Natural or homemade
- 1 cup chicken broth/bone broth
- 1 medium onion
- 3-4 cloves garlic
- 1.5 tbsp cumin (reintro)
- 1 tsp ACV
- 1/2 tsp AIP Seasoning Salt
- 1 medium white sweet potato baked and skin removed
- 1/2 cup coconut cream (or coconut milk; it won’t be as thick)
- 1/3 cup chicken broth
- 1/4 cup nutritional yeast
- 2 tbsp avocado oil
- 1/2 tsp garlic powder
- Cassava tortillas
- shredded chicken or carne asada
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Combine no-tomato sauce, broth, onion, garlic, cumin, ACV, and seasonings. Reduce, bring to a boil and simmer for 30-40 min.
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Once sweet potato is baked and peeled, combine all ingredients together and blend (preferably with an emulsion blender). Let simmer on very low.
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For Cassava tortillas, I used this recipe: https://paleoglutenfree.com/recipes/best-ever-5-minute-cassava-flour-tortillas/
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You can mix a little of the ‘cheese’ sauce into your shredded chicken or carne asada - this is optional, but I did it, and was glad that I did - so cheesy garlic good!!
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Dip cooked tortilla in enchilada sauce. Add fillings, and roll. Repeat until pan is filled.
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Also, optional, some seasoned and diced roasted white sweet potatoes. Gave some great texture and flavor!
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Pour any remaining enchilada sauce on top of rolled enchiladas and then drizzle with cheesy sauce.
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Bake at 350o for 25 min.