Whenever we get mexican this is my go to meal! Upon investigation I found that it was nearly impossible to find enchilada sauce at the store that was gluten free! Rather than making a sauce from scratch- and in attempt to keep things simple I opted to prepare for you guys chicken verde echilladas (which are my favorite version anyways!)
This recipe can be made dairy free. With a few modifications. Instead of using heavy cream- use the cream from a can of coconut milk. Instead of regular cheese- use daiya! And last but not least instead of butter you can use nondairy butter (such as earth balance) or Ghee (which is lactose free).
For the tortillas I used my newly posted Grain Free Quinoa Tortilla recipe. However, feel free to use my Flax Tortillas to make these paleo/primal. OR a 3rd option would be store bought corn or rice tortillas. Beware that both corn and rice tortillas often break easily- and its best to warm them up a little bit before trying to fill and roll them up for baking. As long as you warm them up- you should have no issues.
- 1 lb chicken, cut into thin strips
- 1/2 Tablespoon chilli powder
- 1/2 Tablespoon garlic
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 medium onion, sliced thinly
- 1 medium pepper, sliced thinly
- 4 teaspoons olive oil
- 9 tortillas of your choice
- 1/4 cup salsa verde
- 1/2 cup + 4 Tablespoons heavy cream (or heavy Coconut Cream)
- 5 ounces of mozzarella cheese (approximately 1.5 cups) (Or nondairy shreds)
- 2 Tablespoons butter (dairy or nondairy)
- teaspoon garlic powder
- pinch of black pepper
- In a bowl, mix together the chicken strips, chili powder, garlic, cumin, smoked paprika, salt, and 2 teaspoons of olive oil. Let that marinate a few minutes while you cook the onions and peppers.
- In a medium skillet, heat 2 teaspoons of olive oil and saute the onions and peppers until soft. Set to the side.
- In the same skillet, saute the chicken for about 7 minutes until cooked and transfer to a bowl. Add 1/4 cup of salsa verde to the cooked chicken mixture.
- We're now ready to assemble our enchiladas: First, get out a casserole dish and cover the bottom with salsa verde. If you're using corn tortillas, heat them up for 10 seconds in the microwave. Then stuff with a spoonful of chicken and the onions and peppers. Roll the enchilada up tightly and put into the casserole dish with the seam down. Repeat for the rest of the tortillas.
- To make the cream sauce: whisk together the cream, butter, cheese, garlic powder, and black pepper until thickened. Pour sauce over the enchiladas and put under the broiler for 5 minutes until the cheese browns a bit. Note: If you're using a non-dairy cheese, just bake the enchiladas at 375 until melted and golden- as the overhead broiler heat will make nondairy cheese burn.