A good tortilla is a cornerstone to these enchiladas. I use Mi Rancho Ancient Grain Tortillas or if those are unavailable, I use Mi Rancho or another brand of organic corn tortillas. Both are low to no gluten. An option to dipping your tortilla in water is dipping it in a salsa – for this use the green salsa called for in the sauce. Just be careful to not over-soak in whatever liquid you choose as they can fall apart easily. I usually get about 12 enchiladas from this recipe. This may vary a bit, but they are super filling, so no need to worry about “not enough”. If you are serving with a salad, try a Mexican twist to a Cesar salad – adding cilantro and pepitas to the dressing (and blend), and add blackened corn and toasted pepitas to the salad.
Gluten Free Tortillas, 10-12
Chicken Breasts, 2 (poached or cut from an organic pre-roasted chicken) shredded
Green Chilis, 3 small cans diced
Yellow Onion, 1 large, diced
Garlic, 4-5 cloves, minced
Cumin, 2 tsps. (divided)
Coriander, 2 tsps. (divided)
Goat Cheddar Cheese, 2/3 cup shredded
Goat Gouda, 1 Cup shredded
Avocado, 1 med. Ripe
Cilantro, 1 bunch
Goat Cream Cheese, 2 Ts
Oat Milk, ½ cup
Chile Verde Salsa, ¼ cup
Limes, Juice of two small limes
Salt and Pepper
Make the filling first:
Sauté the onion and garlic in a bit of olive oil until the onion is translucent, set aside to cool. Using a fork or gloved hands, shred the pre-cooked chicken breasts into a large bowl. Add the onion and garlic, the shredded goat cheddar, 1 tsp. cumin, 1 tsp. coriander, two cans of the diced green chilis, and salt and pepper to taste.
Make the Sauce next:
In a blender, combine one ripe avocado, ¾ bunch cilantro, goat cream cheese, 1 tsp. each of cumin and coriander, the oat milk, the remaining can of green chilis, the salsa verde and lime juice. Blend until smooth and silky. The mixture should be viscous, but not too thick – add little chicken stock or broth if the mixture is too thick. If too watery, add another one-half avocado.