It can be pretty difficult to eat Mexican food and be even remotely healthy while doing so!!  For you Mexican food lovers trying to be healthy, it can be tough!

This is a 100% original inspired recipe I thought up while trying to figure out what to do with the chicken meat and bone broth I had left over from my weekend bone broth fast!  It turned out even better than I imagined so definitely wanted to share!!

You can make your own chicken and bone broth by following my bone broth recipe here. Or if you really don’t have the time you could buy the broth, boil just about 3 large chicken breasts to shred, or even purchase one of the fully roasted rotisserie chickens form HEB or Market street (or whatever grocery store offers these that you like).  If you go the rotisserie route, I would look for at least a hormone and antibiotic free chicken and organic if possible to get the healthiest meat free of harmful chemicals.

To make this recipe allergy friendly, I used organic goat cheese vs. cow cheese. Cow dairy is one of the most common food allergens/sensitivities.  It contains the protein A1 casein that is very difficult to digest and extremely inflammatory, as well as the protein lactose.  Plus, cow’s dairy is generally laden with synthetic growth hormones, antibiotics, and other harmful chemicals that are very damaging to our health.Goat’s milk has smaller fat molecules, significantly less lactose and contains A2 casein, all of which are way easier to digest and less inflammatory. Goat cheese also has more vitamins and minerals than cow’s cheese.  I don’t do much dairy at all, but if I really feel the need for cheese, goat’s cheese is the way to go.

1 Tbsp organic avocado oil

2 Tbsp nutritional yeast

Juice from 1 organic lime, fresh squeezed

3 garlic cloves, pressed or chopped

1/2 bunch organic cilantro

3 large roasted mild hatch green chilles (optional)

1 tsp pink himalayan salt

1/2 onion, diced

2 block organic goat cheese, shredded (optional)

Chicken meat from one whole organic chicken, boiled then deboned and shredded

1 package of Siete coconut cassava tortillas

Grease the bottom of a 9″x13″ glass baking dish. Preheat the oven to 350 degrees.

Place all of the tortillas in a medium sized pan and heat on very low (this is not to cook them at all but just to get them a little more soft and flexible so they don’t break when you start to fill them with the enchilada mixture).

Sauce:

In a blender (I used a Ninja), blend together the organic bone broth, coconut yoghurt, avocado, nutritional yeast, lime juice, garlic cloves, cilantro, hatch green chilles, and salt until smooth.

Enchilada Filling:

In a large bowl, combine 2/3 of the sauce mixture, shredded chicken, diced onion and 1/2 of the block of shredded goat cheese. Mix together with a fork until well blended.

One at a time, dip the tortillas in the remaining 1/3 of the sauce mixture, coating both sides. Fill the tortillas with about 2 Tbsp of the enchilada filling, then roll and place in the glass baking dish. Cover the filled enchiladas with the remaining shredded goat cheese as desired as well as any remaining sauce mixture.

Bake for 30 min uncovered. Enjoy this delicious and healthy Tex-mex meal without the cow’s dairy, corn or empty carb inflammatory tortillas!