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Monday, 3 June 2013

Gluten-free Red Chili Enchiladas (w/ homemade sauce!!!)

This enchilada recipe is based on one given to me by my lovely friend Nicole. Her family is from Arizona, so they know their enchiladas!  I've made modifications to the sauce so it's gluten-free, and I've combined a bit of her filling ideas into one that is my absolute favorite.  This has been a big hit with all who have tried it. This recipe has a number of steps, but it's not hard at all!  And, you'll really impress those who know you've made your own tortillas AND your own enchilada sauce.  Enjoy!!!
Gluten-Free Red Chili Enchiladas (w/ homemade sauce)
Serves 4 – 6
Preheat oven to 350F. Use a 9x13 pan.
There are 3 things you need to prepare, none of which take long.  You need to make 1. Corn tortillas (or you can purchase them), 2. Chicken & cheese filling, and 3. Red Chili Sauce. 
You can cook the tortillas and chicken at the same time and then start the red chili sauce once your tortillas are finished.
To make the tortillas:
Make ~1 dozen corn tortillas (or buy ready-made soft corn tortillas).
(see the corn tortilla recipe for instructions how to flatten/prep/cook)
Mix together ingredients using hands:
2 cups Maseca flour
¾ cup water
Break into 10-16 pieces (depending on size of tortillas you would like to use)
Flatten and fry as directed in the corn tortilla recipe. (These are quick to whip up, so should take maybe 15-20 minutes start to finish)
To make the filling:
Boil ½ pot of water and cook about 10-15 minutes, until they break apart easily with 2 forks:
1-2 boneless skinless chicken breasts, cut into large pieces
Remove chicken from water and shred the chicken into small pieces using 2 forks.
Mix together filling and set aside:
Shredded chicken
1 cups grated cheese (a cheddar/Colby mix is nice)
8 oz. cream cheese, softened
1 small can diced green chiles (optional)
The filling will be fairly thick, because you have cream cheese in it, but will be lovely when baked.
To make the sauce:
In a med-large pot, cook the following over medium heat, until warmed/hot:
½ cup vegetable oil
Add the following, and mix in:
2 cloves crushed garlic
1 ½ Tbsp red chili powder
2 Tbsp sugar
½ tsp salt
½ - 1Tbsp vinegar
1 tsp ground cayenne pepper
Stir in the following and heat until boiling:
2 cups tomato sauce
2 cups water
(OR ½ cup (small can) tomato paste + 3 cups water)
Once boiling, mix together, then add into the sauce, stirring constantly:
1/3 cup cornstarch
1/3 cup cold water
Sauce will thicken up quickly. Once sauce is thick and bubbling, do a taste test.  Add more sugar or chili powder or cayenne pepper or water to taste.  Once sauce is thickened and seasoned nicely, remove from heat. 
Tiny specks are just bits of garlic. It'll be lovely and smooth.
To assemble enchiladas:
I like to make an assembly line for this part - 1. tortillas, 2. sauce, 3. empty plate to put the dipped tortilla, 4. filling w/ spoon, 5. 9x13 pan.  
To assemble, dip corn tortillas completely in sauce one at a time, put some chicken/cheese filling in center, roll and put in your 9x13 pan, placing the folded part down.  Repeat with all tortillas.  (*depending on the size of your tortillas, you will likely have anywhere from 8 – 16 tortillas in your pan. Don’t overfill the tortillas, or you’ll run out of filling!)
I made rather large tortillas this batch (kids were helping), but you can see the tortillas have been dipped in sauce, then filled, rolled, and placed in the pan.
Pour the extra sauce evenly over the top of the enchiladas. Sprinkle grated cheese on top of rolled tortillas.
Pour the extra sauce evently over the enchiladas, then sprinkle generously with extra cheese!
Put enchiladas in the oven and warm through in 350F oven 20-40 minutes until nice and bubbly.  Serve and enjoy!

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