Chicken Poblano Enchiladas

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!

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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

Directions:

  1. Preheat oven to 350 degrees F. Grease a 9 x 12 casserole dish with a bit of avocado oil.
  2. Combine all of the ingredients for the chicken seasoning then generously season the shredded chicken.
  3. Add 1 cup of the shredded cheese to the seasoned chicken.
  4. In a measuring cup, combine the sour cream, half n half and salt to taste
  5. 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.
  6. Pour the cream mixture into the saucepan with the remaining vegetables, stir to combine, then remove from heat and set aside.
  7. 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.
  8. Once you have them all lined up, top with the remaining shredded cheese and pour the cream mixture over the top.
  9. Bake for 30 minutes, then broil for about 2 minutes to brown the top.
  10. Garnish with the chopped chives and cilantro, and enjoy!

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