Enchiladas are one of my favourite things to make because it’s something I can make that everyone can eat. This was one of the first recipes that I found that was gluten free because my mum really liked them and I wanted her to be able to still eat the foods that she enjoyed.
It takes about 40 minutes to prepare everything and then only 20 minutes in the Oven
For the Enchilada Sauce:
- 1 tablespoon of oil
- 1 small onion , peeled and diced finely
- 1 teaspoon chili powder, mild or hot (whatever you prefer)
- 1 teaspoon cumin.
- 3-4 cloves of Garlic minced.
- 1 can of chopped tomatoes (if the tomatoes are too large you can chop them up a little more)
- 1 teaspoon sugar
- 1 splash of balsamic or red wine vinegar
- 2 teaspoons of dried Parsley or fresh finely chopped parsley.
For the Enchiladas:
- 4 chicken fillets cooked and chopped into strips
- ¾ cup of sour cream
- Juice from a large fresh lime
- Pepper to taste.
- ¼ teaspoon cumin
- Enchilada Sauce
- Gluten free Tortilla wraps
- 1 ½ cups of grated Cheese
- Chopped parsley.
- (And if you want a little extra spice you can add roasted chillies finely chopped)
First thing that’s best to make is the enchilada sauce that way when that is simmering you can prepare the rest of the things for the enchiladas.
Making the Enchilada sauce:
- First finely chop the onion. Heat the oil in a medium sized pot over a medium heat and gently sauté the onions and the spices (Chili powder and cumin) for 5 minutes.
- Add the garlic, tin of tomatoes, sugar, Balsamic/red wine vinegar, and the parsley to the pot. Stir and bring it to simmer.
- Cover with the lid and cook for 15 to 20 minutes
(This sauce can be used for things like enchiladas or even burritos.)
So while the sauce is simmering for 15-20 minutes you can use that time to cook and slice your chicken if you are doing it by hand, you can always buy precooked and sliced chicken.
Once you have your chicken prepared you can move on to making the enchiladas.
To do this:
- Lightly oil a baking dish ( the dish should have sides to prevent the enchilada sauce going everywhere) and pre-heat the oven to 180°C
- In a mixing bowl, add together the cooked chicken, sour cream and the lime juice then as soon as they’re mixed together season it with pepper and the cumin.
(I recommend rolling the lime between your hand and a worktop before squeezing out the juice as it’ll make it easier for you) .
- Once the sauce is cooked spread about a spoonful of it at the bottom of the oiled baking dish.
- Heat your tortillas in a tiny bit of oil for a few seconds just until it is coated and softened.
- Spoon the chicken mixture into the centre of the tortilla and roll it up, once you’ve done this place it into the baking dish seam side down. Repeat this for the remaining tortillas.
- Pour the enchilada sauce all over the top of the tortilla wraps and then top that with the grated cheese and sprinkle on some parsley.
- Bake it in the oven for roughly 20 minutes. Just until the cheese has melted, the sauce is bubbling and the enchiladas are hot.
I usually just serve the Enchiladas with a small bit of salad at the side and then you’re free to enjoy them.
This recipe looks a lot to do but it actually isn’t that difficult to make it.
This recipe could serve 3-4 people. It took me, from start to finish, 60 minutes to prep and cook it.
I hope you enjoyed this recipe. I’m glad I can share one of my favourites with you.
I’ll see you next week for more new posts,