Thursday, February 10, 2011

Gluten Free Chicken Enchiladas

It has been seriously too long since I’ve posted a recipe.  It’s pure laziness.  Sorry.  I’ve been cooking and taking the pictures, I just haven’t been turning them into posts.  Here’s a good one for you.
Back when I was a single in college I owed a friend a homemade dinner of his choice.  He chose this recipe.  It’s delicious!  I especially love the almonds in it. 
Gluten Free
Acapulco Chicken Enchilada
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Enchilada Ingredients:
  • 6 c chicken, cooked, shredded
  • 1 c green onions, minced
  • 1 c chopped almonds
  • 1 tsp salt
  • 6 c Enchilada chili sauce (recipe below)
  • 16 fresh corn tortillas
  • 1 1/2 c sour cream
  • 1 c shredded cheddar cheese
  • 1 c olives, sliced
Ingredients for Sauce:
  • 4 Tbs vegetable oil
  • 1 3/8 c onion, chopped
  • 1/2 c green bell pepper, chopped
  • 2 garlic cloves
  • 2 c tomato paste
  • 2 c water
  • 2 tsp chili powder (or more)
  • 2 tsp salt
  • 1 tsp dried oregano
Directions for Sauce:
  1. Heat oil in saute pan over med-high heat.
  2. Add onion, pepper, and garlic.
  3. Saute until veggies are soft.
  4. Stir in tomato paste, water, chili powder, salt, and oregano.
  5. Blend well.
  6. Lower heat, cover and simmer 5 minutes.
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Directions for Enchiladas:
  1. Mix chicken, onions, almonds, and salt.  Set aside. (Note:  I didn't have green onions this time, so I left them out.  I don't recommend that.  The green onions add a lot!)
  2. Lightly oil bottom of casserole dish.
  3. Dip tortilla in sauce until partially saturated and place in dish.
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     4.   Fill with 1/8 of chicken mixture, top with 1 Tbs sour cream and roll into enchilada, seam down.  Repeat.
     5.   Drizzle remaining sauce over top, sprinkle with cheese and olives.
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     6.   Bake 15 minutes at 350 (or until cheese and sauce are hot and bubbling).  Serve with additional sour cream and green onions.
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    7.   Enjoy!
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