I usually make chicken enchiladas, but made a big batch of bone broth stock and needed to use the meat that had cooked for hours and didn’t have much flavor left, yet was nice and tender. Enchiladas made sense, as there are all kinds of flavors going on. It was delicious and there was enough for three nights for my husband and me.
If you decide to make bone broth, I used about 4 pounds of soup bones, with meat. After cooking, it yielded 1 pound of meat that I easily shredded. Bone broth recipe
Low carb tortillas, 2 per person
1 pint sour cream
½ pound shredded cheddar + jack , reserve some for top
1 pound cooked chicken or beef, shredded or small pieces
2 jalapenos, seeds removed and minced
½ pound mushrooms, chopped
1 small red cabbage quartered, and sautéed extra for topping or chopped kale
6 cloves garlic chopped
1 large onion, chopped
Salsa or roasted grape tomatoes, roughly chopped
Green olives, sliced
Salt and pepper
Baby spinach for plate
Preheat oven to 350. Sauté onion on low until softened, add mushrooms, jalapenos and garlic and raise heat, cooking until mushroom lose water and brown a bit. Add kale or cabbage and cook 5 minutes. Add chicken or beef and allow mixture to get hot. Allow to cool and few minutes and add remaining filling ingredients. Fill two tortillas per person. Add extra cheese on top. Cover for 20 minutes in oven and remove cover for last 10 minutes. Bake a total of 30 minutes or until is bubbling.
Mix tomatoes, avocado, scallions, lemon juice, salt and pepper.
Arrange spinach on plate and add enchiladas. Top with avocado/tomato mixture.