11.6.14

My Gift To Europe: GF Enchiladas

While my stomach danced with joy as I was overwhelmed with Italian pizzas and pastas, German (well, Turkish) kabaps, and French croque madames, a little piece of my heart was never fully satisfied. Something was missing. At first, I couldn't really put my finger on it, but a few days of contemplating what it could be brought me to my answer: there was not even one Mexican dish served any of the places we were in Europe. NOT. ONE.

Being an Arizona girl who's only venture from home was moving to San Diego for three years, I think that I have queso in my veins. Okay, it's a bit of a stretch, but a girl can dream. ;) Anyway, I had to rectify this situation for Europeans everywhere. Gluten free, not gluten free, old, young, queso veins, or not a Mexican bone in your body, this is for you! To you Mexican food-deprived individuals, I bring gluten free enchiladas! While they may not be very photogenic, I assure you that one bite will be all it takes to convince you of their magnificence. Plus, that just gives you hope that nobody will ask you to share! Save yourself from this epidemic and fill your bellies with some homemade Mexican goodness. 

Gluten Free/Low Carb Chicken Enchiladas
Ingredients:
    1 can organic green chiles
    1 cup organic salsa
    100g plain greek yogurt
    2 cups free range chicken broth


    10oz chicken breast, cooked and shredded
    20g onion
    6 large cabbage leaves, careful not to rip them
    1-2 tbsp gluten free flour (or any flour, except probably coconut..)

    Optional:
    JalapeƱos, peppers, tomato, black beans, cheese, or any other things you want in your enchiladas!

Instructions:
Bring a large pot of water to a boil and insert your cabbage leaves. Boil until soft and then remove, laying them flat on a towel to dry and cool.






In a pan on the stove, bring the chicken broth, onion, salsa, and green chiles to a boil. Reduce to a simmer and add a bit of gluten free flour to thicken. Stir in the greek yogurt.

Pour a bit of your pan mixture into the bottom of an oven-safe pan, just enough to cover the bottom. Mix a bit in with your shredded chicken too, just to moisten it. You can mix in jalapeƱos, peppers, black beans, or cheese with your chicken before filling your enchiladas, or you can wait and layer them into your shells.

Preheat your oven to 350F. Lay out your cabbage leaves and fill them with the chicken mixture. Feel free to add cheese or any other fillings at this point. Roll up your enchiladas carefully, tucking each end of the cabbage in towards the mixture before rolling to prevent any fillings falling out. As your finish each one, put them in the pan. Cover your finished enchiladas with the remaining sauce and cook, uncovered, at 350F for about 30 minutes, or until hot. Remember, they are already completely cooked before you bake them, that is just to heat it all up and let the flavors mesh. 


When done, pull the enchiladas out and let them cool for a few minutes so that the sauce can thicken back up. Serve alongside rice, guacamole, salsa, refried beans, or anything your heart desires! 

Again, while they might not be the most aesthetic food, they satisfy a heart hungry for Mexican food!  Enjoy!

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