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 corn tortillas AND your own enchilada sauce. Enjoy!!!
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.
Fresh from the oven - Gluten-Free Enchiladas! Yum!
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)
Fresh homemade corn tortillas. Yum!
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, but highly recommended)
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 (it's thick and difficult to mix at first, but keep stirring!), 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, 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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