Chicken Enchiladas

4 pints J&L Green Farm Pulled Chicken

2 quarts J&L Green Farm Chicken Broth

2 cups chopped onions

1 cup chopped green peppers

4 Tablespoons J&L Green Pork Lard

2 – 4oz. cans of green Chile peppers

6 Tablespoons J&L Green Pork Lard

½ cup flour

2 teaspoons ground coriander

1 ½ teaspoons salt

2 cups sour cream (for dairy free option: 1 can of coconut milk)

8oz. Raw Milk Cheddar Cheese - For Dairy Free Option: 1/2 cup nutritional yeast

24 – 6 inch flour or corn tortillas

Instructions: In a large saucepan cook the onion and green peppers in 4 Tablespoons of lard or butter until tender. Combine the onion mixture in a bowl with the pulled chicken and canned chile peppers and set aside.

For the sauce: in the same saucepan, melt 6 Tablespoons of lard or butter. Stir in flour, coriander, and salt. Stir in chicken broth all at once (if you like extra sauce, you can use 1 ½ times the sauce ingredients). Cook and stir until thick and bubbly, then continue 1-2 more minutes. Remove from heat. Stir in the sour cream/yogurt and ½ of the cheese. Stir 1 cup of the sauce into the chicken mixture. Dip tortillas into sauce mixture, fill with ¼ cup of chicken mixture, roll up tortillas and place into 9x13 pan. Pour remaining sauce over the tortillas and top with cheese. Bake uncovered at 350 degrees for 25 minutes or until bubbly. Enjoy!

Substitutions:

Dairy Free Option: Use 1/2 cup nutritional yeast in place of cheese. Use a canned coconut milk in place of sour cream.

Want to make pulled chicken & chicken broth yourself? You can follow the directions on How to Cook a Whole Chicken on the recipe blog.