Green chili chicken enchiladas

November 2, 2009

I have not found a gluten-free green enchilada sauce in a can yet. But I have found that many green salsas, made with very similar ingredients, are free of gluten. So pick up a jar of, say, Herdez salsa verde and treat yourself to some enchiladas.

  • 1 yellow onion, halved and quartered
  • 1 bay leaf
  • 1 ½ lb boneless chicken breasts
  • 2 T salt
  • 2 T sugar
  • few shakes of garlic powder
  • 2 tsp cumin
  • 1 small can of diced green chilies
  • ½ C sour cream
  • couple handfuls of chopped cilantro
  • 3 C shredded Monterey Jack cheese
  • 10 corn tortillas (gluten free)
  • 1 16z jar of Herdez green salsa
  • coconut oil and olive oil

Halve a yellow onion and cut each half into quarters. Place the onion into the bottom of a pot along with a bay leaf. Place the boneless chicken breasts on top of the onion and cover with water. Add the salt, sugar and garlic powder, and bring the pot to a simmer. Simmer for 10 to 15 minutes (depending on the size of the chicken pieces). Drain the chicken and onion in a colander in the sink, rinsing the chicken with water to remove any excess salt. Discard the bay leaf. Place the chicken and onion in a bowl and shred with two forks. Add the cumin, chopped green chilies, sour cream, cilantro, and 1 1/2 C of the shredded cheese.

Preheat the oven to 400 degrees. Pour 1/2 C of the salsa verde into the bottom of a 9×13 baking dish. Pour a little olive oil and a little coconut oil (or the oil of your choice) into a large skillet, so that it covers the bottom of the skillet by about an 1/8 inch. Heat the oil until you see a few bubbles rise to the surface and then turn the heat down to low. You want the oil just hot enough to soften the tortillas, but not hot enough to fry them. Place a tortilla into the skillet with some tongs, a few seconds on each side until it softens. Place the softened tortilla into the baking dish and fill the center with some of the chicken mixture. Roll the sides of the tortilla over the filling and turn it seam side down in the baking dish. Repeat the process with the rest of the tortillas. I usually have about 8 enchiladas across the length of the pan and 2 lying the other direction at the bottom of the pan. Cover the enchiladas with the remaining salsa verde and cheese.

Bake for 15 to 20 minutes, until the cheese is brown and the sauce is bubbly.

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