Chicken Enchiladas

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I'm going to do something really lame right now. I am going to post without a photo.

Honestly, I was so hungry that I ate before I snapped a picture. It took so long to pull the recipe together, that I feel like it's going to waste if I don't post it - I probably won't make it exactly as I did again, because I'm all for a little variation.

I finally found some tortillas that I can use for enchiladas. It only took like 6 months of looking. You'd think they'd be more widely available because everyone - EVERYONE - loves a good tortilla, but no.

In my dreams I have access to fresh corn tortillas, but when it came down to it, my options were some teeny tiny frozen corn tortillas or some big frozen brown rice tortillas. When in doubt, size wins.

There are a lot, a lot of steps in this process, but it doesn't have to be as difficult as I have made it for myself. You can cook the chicken ahead of time, or use left-overs. A lot of this stuff is also sold in cans - like enchilada sauce - I was just feeling fancy and did it myself.

I am not going to do a proper review for the brown rice tortillas I used - at least, not yet. I used the Food for Life brand, but I didn't heat them before use so they cracked a bit (held together by cheese!). My other issue with brown rice things is that they smell like rice, and if you leave them for too long, they get mushy like rice.

Overall, it was a tasty, filling dinner - but it might not be a mainstay until I try some corn tortillas.




Chicken Enchiladas
Original recipe here

What You Need
For the sauce:
2 garlic cloves, minced
1/2 tsp crushed chipotle chilis
1 1/2 cups tomato sauce
1/2 tsp chili powder
1/2 tsp ground cumin
3/4 cup gluten-free chicken broth
Salt
Pepper
For the chicken:
1 tsp vegetable oil
1 lb chicken breast
1 onion, diced
2 cloves garlic, minced
1 tsp cumin
1/2 tsp oregano
1 tsp chili powder
1/3 cup gluten-free chicken broth
1/2 cup tomato sauce
10 brown rice tortillas, thawed
1 cup shredded cheese
2 stalks green onion
Sour cream

What You Do
1. Place chicken in a deep saucepan or pot, and cover with water (should be submerged at least 1/2 an inch)
2. Bring to a boil over medium-high heat, reduce and let simmer. Cover and let chicken cook for 10 minutes
3. Turn off the heat and leave covered for 15 minutes or until chicken finishes cooking through
4. Remove chicken from water and drain. Shred with a fork
5. In a medium saucepan, saute the garlic for the sauce in some non-stick cooking spray
6. Add the chipotle, chili powder, cumin, chicken broth, tomato sauce, salt and pepper and bring to a boil. Reduce heat, let simmer for 10 minutes, set aside
7. Preheat oven to 400F and spray a deep glass baking dish with non-stick spray
8. In a medium skillet, heat vegetable oil over medium high heat. Add the onions and garlic for the chicken and saute until tender, about 2 minutes
9. Add chicken, salt, cumin, oregano, chili powder, tomato sauce and chicken broth and cook for 4-5 minutes. Remove from heat
10. Put some of the chicken mixture in to each tortilla and roll them
11. Put them in the baking dish, seam side down, and cover with the sauce
12. Top with cheese, cover in foil and bake 20-25 minutes
13. Serve with sour cream and green onions