About Me

Welcome to my blog - my ramblings about trying to find healthy, affordable gluten free food in St. John's, NL.
Despite being gluten free, I love to try new products and am always interested to hear about new places to eat.
I try to help the environment and purchase organic products where possible.

Enjoy :)

Thursday, 24 January 2013

Mexican Meal at Home - Part 2: Easy Chicken Enchiladas

The last post I wrote about the Mexican Rice part of the meal - now here's the Chicken Enchiladas part! Again, it's from the America's Test Kitchen Family Cookbook. This meal is a great project, so much fun, and most of all - super yummy!

Serves: 4-6
Prep Time: 10 minutes
Total Time: 1 hour

3 cups shredded cooked chicken - you can cook it however you want: oven, poaching, etc.
3 cups of sharp cheddar cheese - I've used marble as well and it works fine :)
2.5 cups of enchilada sauce - you can buy some or make your own - see recipe below
1-2 cans of chopped green chiles - optional
1/2 cup minced fresh cilantro - optional
12 corn tortillas

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Combine the chicken, 2 cups of cheddar, 1/2 cup of the enchilada sauce, the chiles, and cilantro. Season with salt and pepper to taste.

2. Stack the tortillas on a microwave sage plate, cover with plastic wrap and microwave until warm.  I do this in stages - gluten free corn tortillas are finicky.

3. Spread the warm tortillas out over a clean counter. Place 1/3 cup of the chicken mixture evenly down the centre of each tortilla. Tightly troll the tortilla around the filling, then lay seam-side down in 9 X 13 inch baking dish lightly coated with vegetable oil or my personal favourite Reynolds release wrap.

4. Pour 1 cup of the remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheddar down the centre of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20-25 minutes.

5. Remove the foil and continue to bake until the cheddar brown, about 5 minutes longer.

I am sure you could use non-dairy cheese for this recipe - but I've never tried it!

Enchilada Sauce

1 tbsp vegetable oil
1 onion, minced
1/2 tsp salt
3 tbsp of chili powder
3 garlic cloves, minced
2 tsp cumin
2 tsp sugar
2 (8 ounce) can tomato sauce - we just use the canned San Marzano tomatoes
1/2 water
pepper

Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion and salt and cook until softened about 5 minutes. Stir in the chilli powder, garlic, cumin, and sugar. Cook until fragrant  about 15 seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.




7 comments:

  1. What brand of corn tortillas do you use?.. Ive been looking for something/anything organic but havent had any luck.

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    1. I use Food for Life Tortillas - http://www.foodforlife.com/product/tortillas/brown-rice-tortillas those are the only ones I can find. They are not organic but on their website here http://www.foodforlife.com/about_us/gluten-free-difference they say they are non-GMO. Hope this helps!

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  2. Oh. So you didnt use corn then?? In your instructions you mentioned doing it in stages because "gluten free corn tortillas are finicky"... I buy the rice ones all the time and even have some in the freezer now. But I would have a hard time getting those to roll/fold without breaking..??

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  3. I use them carefully! I think you can get small corn tortillas over by the regular flour ones in the bakery section at sobeys.

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  4. Gotcha...Thanks!

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  5. Just FYI, Sobeys off of Elizabeth agreed to order and now carries Food for Life, sprouted corn tortillas, in the freezer section. I highly recommend them over the one (and only) fully corn variety/brand I have found. They are quite different from most corn tortillas but I actually like that about them (slightly thinker, chewier, and a bit more dense than typical)

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  6. Oh wow - thanks! I am going to try these for sure :)

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