Tuesday, October 26, 2010

Chicken Tomatillo Enchiladas

This is the first time I've attempted enchiladas. They really aren't as difficult as I thought. I made these dairy-free (added cheese to my fiancé's after I put them on his plate). Let me tell you...they aren't missing the cheese, that's for sure! Next time, I will make my own tomatillo sauce. This is the first time in over 5 years that I've used a store bought sauce. It wasn't bad, but the ego in me thinks I can make it better. Plus, homemade is always healthier! Feel free to use store-bough sauce or make your own. When I do make my own, I'll post the recipe on the blog and link it here!

Chicken Tomatillo Enchiladas (GF, DF)

Ingredients
  • 14 organic corn tortillas
  • 16 oz tomatillo sauce
  • 1 lb ground chicken
  • 1/2 c diced onion
  • 4 garlic cloves, chopped
  • 1 can organic black beans - drained, rinsed, and dried
  • 1 teaspoon organic coconut oil
  • few pinches of shredded fresh cilantro
  • sea salt
  • pepper
  • chili powder
Directions
Preheat the oven to 350 degrees. Sauté onions and garlic until onions are translucent. Add beans, cilantro, and chicken. Mix on low heat for about 5 minutes. Add a sea salt, pepper, and about 1/2 teaspoon of chili powder. Cook until the chicken is cooked all the way through. Place tortillas on a paper plate and microwave for 90 seconds. Once filling is cooked throughly, place about 3 tablespoons of filling in each tortilla and roll tightly (without tearing the tortilla). Note: if the tortillas tear, put the tortillas in the microwave longer. Place the rolled enchilada seem-side down in a baking pan. Fill pan tightly with enchiladas. Pour tomatillo over the enchiladas liberally. Place in oven for approximately 15 min. Enjoy!




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