1⁄2 cup (120 ml) Bragg’s apple cider vinegar
1 tbsp (15 g) coconut sugar 11⁄2 tsp (7.5 g) sea salt
1 red onion, thinly sliced
3 tbsp (45 ml) extra-virgin olive oil
1 large onion, minced
5 or 6 cloves garlic, minced or pressed
1 1⁄2 lb (750 g) tomatillos, husked and quartered
2 green peppers, chopped
1 or 2 jalapeños, seeded and membranes removed
1⁄2 bunch cilantro, coarsely chopped
4 cups (960 ml) chicken bone broth
1 1⁄2 tsp (7.5 g) sea salt, we recommend Selina Naturally Celtic
1⁄4 tsp black pepper 11⁄2 tsp (3 g) cumin
Coconut oil for greasing baking dish
1 package organic, sprouted corn tortillas or homemade Paleo tortillas
1 lb (450 g) shredded rotisserie chicken
10 oz (280 g) raw, shredded jack cheese Cilantro, for garnish
Lime wedge, for garnish
To make the pickled red onion, whisk the first 3 ingredients and 1 cup (240 ml) of water in a small bowl until the sugar and salt dissolve. Place the onion in a jar and pour the vinegar mixture over it. Let it sit at room temperature for 1 to 2 hours. Drain and use as a topping for the enchiladas.
In a large saucepan or stock pot, heat the olive oil over medium heat. Sauté the onion and garlic until tender. While the onion and garlic are sautéing, combine the tomatillos, green peppers, jalapeño peppers and cilantro in a blender. Process until smooth. If the mixture is too thick, add some chicken bone broth 1⁄4 cup (60 ml) at a time. Pour the tomatillo mixture over the onion and garlic and add the chicken broth, salt, pepper and cumin. Simmer over medium heat for 30 minutes. Set the sauce aside while making the enchiladas.
Preheat the oven to 350°F (180°C). Lightly grease a medium baking dish with coconut oil. Fill each tortilla with equal amounts of chicken and cheese, reserving 1⁄4 cup (25 g) cheese for topping. Roll the tortillas to form enchiladas. Arrange the enchiladas in the prepared baking dish. Cover with the sauce. Bake the enchiladas for 30 minutes.Top with the reserved cheese and continue baking for 5 minutes until cheese is melted. Serve garnished with the pickled red onion, cilantro and a lime wedge.