Chicken Enchiladas

INGREDIENTS

15oz Tomato Sauce

3/4 Cup Chicken Bone Broth

1 Tablespoon Apple Cider Vinegar

2 Teaspoons Oregano

2 Teaspoons Himalayan Pink Salt

1/4 Teaspoon Chipotle Powder

4 Teaspoons Cumin

1.5 Tablespoons Chili Powder

3/4 Teaspoons Garlic Powder

12oz Shredded Rotisserie Chicken

1/4 Teaspoon Onion Powder

2 Cups Raw Cheddar Shredded

8 Soft Shell Taco-Size Tortillas

Favorite Toppings:  Lettuce, Onion, Tomato, Sour Cream, and Salsa

ASSEMBLY

1. Make the enchilada sauce. 
2. Add the tomato sauce, 1/4 cup chicken bone broth, ACV, oregano, pink salt, 1/4 teaspoon chipotle powder, 2 teaspoons cumin, 1 Tablespoon chili powder, and 1/2 teaspoon garlic powder to a high speed blender and blend until smooth.
3. In a medium sized baking dish, add enough sauce to cover the bottom.
4. In a large mixing bowl add the chicken, remaining bone broth (1/2 cup), cumin (2 teaspoons), garlic powder (1/4 teaspoon), onion powder (1/4 teaspoon), and chili powder (1/2 teaspoon). 
5. Mix until the chicken is fully coated with the seasoning.   
6. Divide the chicken into 8 portions. 
7. Begin filling your tortillas with the chicken mixture and place them in the baking dish with the seam side down. 
8. If your tortillas are hard to work with, then you can soften them up by heating them quickly in the microwave or on a pan. 
9. Pour the remaining sauce over the enchiladas.
10. Top with the cheese. 
11. Bake at 350F for 25 – 30 minutes, until the cheese is melted and the sauce is bubbling on the sides of the baking dish. 
12. Serve with your favorite enchilada toppings. 
13. ENJOY!