Thursday, December 4, 2014

Best Yet Chicken Enchiladas

  • 1 Tablespoons coconut oil
  • 1/2 small onion, peeled and diced
  • 1/2 pound boneless skinless chicken breasts, diced into small 1/2-inch pieces
  • salt and pepper
  • 1 diced jalepeno (optional)
  • 1 cup black beans (we have them in the freezer because we cook these ahead, if you use canned please drain and rinse)**
  • 4-5 Gluten-Free corn tortillas
  • 1 1/2 cups Mexican-blend shredded cheese (Gabby's are made with dairy free cheese and a bit of coconut milk which tends to make the recipe creamier)
  • 1 batch red enchilada sauce (below), or 1/2 can store-bought enchilada sauce
  • (optional: 1/4 cup chopped fresh cilantro)

    1. Preheat oven to 350 degrees F.  
    2. Prepare your enchilada sauce, if making homemade.
    3. In large skillet, heat oil over medium-high heat. Add onion and Jalepeno and saute for 3 minutes, stirring occasionally.
    4.  Add diced chicken, and season with salt and pepper.  Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through (you can also use left-over chicken for this recipe).  Remove from heat and set aside.
    5. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 2 tablespoons cheese. Roll up tortilla and place in a greased 9 x 9-inch baking dish. Repeat with the remaining ingredients.  Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
    Bake uncovered for 20 minutes.  Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.
    Enchilada Sauce
    1 Tbsp. coconut oil
     1 Tbsp. Gluten-Free Flour Blend
     1-2 Tbsp. chili powder (some like it hot and some not)
    1/4 tsp. garlic powder
    1/4 tsp. salt
    1/8 tsp. cumin
    1/8 tsp. oregano
    1 cup chicken stock


    Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

    My recipes are scaled to serve 2-3 but we usually still have left-overs.  All our ingredients are Organic and meats assumed to be Pasture/Grass Fed Organic.

    **Beans are great for reducing protein costs and stabilizing blood sugars.


    Both recipes adapted from recipes found at: 

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