I have been seriously craving me some chicken enchiladas. Like, for real. It has been a hot minute since I have had them, you know, because of the whole not being able to have corn thing. That seriously puts a damper on my Mexican food eating these days, which is very depressing since Mexican food happens to be my favorite kind of food. Oh, the sadness!
Well, I am going to deprive myself no longer! We have nailed down a great tortilla recipe, (Coming very soon!) and now I can make all of my favorites from scratch. I was in enchilada heaven tonight after not having had these in about a year, and I am so very happy that I can share my recipe with you!
What you need:
*Be sure that all ingredients that you use are organic and free of all corn derivatives! Research is key in being corn free.
- 2 cups shredded chicken (I totally go the easy route and use an organic rotisserie chicken)
- 2 cups shredded cheese, separated
- 2 Tbsp. avocado oil
- 1 medium onion, chopped
- 1 poblano pepper, chopped
- 2 cloves garlic, minced
- 1/2 cup sour cream
- 1 1/2 cups half n half (grass fed)
- sea salt to taste
- about 12 homemade corn-free, gluten-free tortillas
- chopped fresh chives and cilantro for garnish
Ingredients for chicken seasoning:
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. paprika
- 1/2 tsp. onion powder
- 1/2 tsp sea salt
- Preheat oven to 350 degrees F. Grease a 9 x 12 casserole dish with a bit of avocado oil.
- Combine all of the ingredients for the chicken seasoning then generously season the shredded chicken.
- Add 1 cup of the shredded cheese to the seasoned chicken.
- In a measuring cup, combine the sour cream, half n half and salt to taste
- In a Medium saucepan, heat the avocado oil and sauté the onion, pepper, and garlic. Once the onion is translucent, transfer 1/2 cup of the vegetable mixture to the chicken and cheese mixture and stir to combine.
- Pour the cream mixture into the saucepan with the remaining vegetables, stir to combine, then remove from heat and set aside.
- Start assembling your enchiladas by spooning 1 heaping tablespoon of the chicken mixture into each tortilla, gently rolling, then lining them up in the casserole dish crease-side down.
- Once you have them all lined up, top with the remaining shredded cheese and pour the cream mixture over the top.
- Bake for 30 minutes, then broil for about 2 minutes to brown the top.
- Garnish with the chopped chives and cilantro, and enjoy!