23
Jan

Chile Verde Chicken Enchiladas

IMG_6788

You don’t often see Mexican food in the grain-free world. I assume it’s because people want warm tortillas or corn chips with their meal, and figure it’s not worth making it without it. Well, these enchiladas will make it worth it to you.

You won’t miss the corn tortillas, and served with a side of black beans, it will engage your taste buds and get you out of that cooker’s block. I served it to a  group of unsuspecting (and non SCD) guests, and no one had a clue that the ‘tortillas‘ were made from coconut flour.

You can make the tortillas and the sauce the night before and refrigerate them to save time the night you’re cooking.

 

 


SHARE THIS POST
FacebookTwitterPinterestRedditGoogle+DiggbufferEmail

Chile Verde Chicken Enchiladas

AUTHOR: Danielle Walker - AgainstAllGrain.com

Ingredients:

For the chicken

  • 1 lb. chicken breasts
  • 2 tablespoons ghee, grassfed butter, or olive oil
  • ¼ yellow onion (finely chopped)
  • 1 garlic clove, chopped
  • 1 teaspoon sea salt

For the sauce

  • 1.5 lb. tomatillos, husked and rinsed
  • 1 Serrano chili
  • 1 small Poblano pepper (roasted, then seeds and skin removed)
  • 3 garlic cloves, chopped
  • ⅛ cup ghee, grassfed butter, or olive oil
  • 1 tablespoon sea salt

For the enchiladas

  • 2 tablespoons oil
  • 1 cup shredded raw grassfed cheese (I prefer pepperjack or jack)
  • 8-10 Grain-free tortillas
  • ½ cup cashew sour cream
  • ½ cup crumbled Queso Fresco

Instructions:

For the chicken

  1. Heat 2 tablespoons oil in a deep skillet. Saute onions and garlic until soft.
  2. Add the chicken breasts seasoned with 1 teaspoon of salt, browning each piece on both sides.
  3. Set aside until sauce is finished.

For the sauce

  1. In a saucepan, combine the tomatillos and Serrano chilies with enough water to cover. Bring to a boil over medium-high heat, and cook for 15 minutes.
  2. Roast the Poblano chili under the broiler and turn until all sides are blackened. Remove from oven and place in a plastic bag for 15 minutes (the steam in the bag will help to remove the skin). Remove the chili from the bag and peel the skin off. Cut it in half, and remove all of the seeds. Place the chili in a food processor.
  3. Drain the tomatillos, garlic, and chilies and add to a food processor. Process until a smooth sauce forms.
  4. Heat the oil in the saucepan until smoking. Quickly add the tomatillo sauce, stirring constantly, until the sauce bubbles. Reduce the heat to low and cook until the sauce starts to thicken, about 5 minutes more. Add the 1 Tbs. salt.
  5. Add the chicken to the sauce and simmer for 45 minutes until it is cooked through.
  6. Remove chicken and shred on a cutting board.
  7. Remove 1 cup of the sauce and reserve on the side.
  8. Add the chicken back to the sauce and adjust seasonings to your liking. Leave on low while you assemble the enchiladas.

For the enchiladas

  1. Preheat oven to 350 degrees.
  2. Fill each tortilla with chicken mixture and a pinch of cheese. Roll up and carefully flip the roll over so the seam is down.
  3. Place into a greased casserole dish. Continue with the remaining tortillas, placing them close together in the dish. If you have extra chicken or broken tortillas, you can use them to fill in the sides of the dish.
  4. Top with the reserved sauce and remainder of the cheese.
  5. Bake the enchiladas for 15 minutes and all the cheese on top is melted.
  6. Serve immediately topped with cashew sour cream and a sprinkle of Queso Fresco.
Google+
  • Jaime

    Is Queso Fresco SCD legal?

    • Against All Grain

      It is not listed as either in the BTVC book so it’s up to your discretion.

  • Kelly

    I have a quick question! I want to make these this Friday but want to cut down on the cooking time. I know you mentioned making the sauce and tortillas the night before (which I plan on doing). I am just wondering if you make the whole sauce with the chicken inculded the night before? That way you can just dish it up into the tortillas? Or do you wait and cook the chicken and add it the day of? Thanks! Can’t wait to try them!!! :)

    • Against All Grain

      You can make it all the night before and heat it up and you should have no problem :)

  • Amy

    Made these for dinner tonight, and my goodness they are FABULOUS. Boyfriend and I devoured them. First time using the crepes as enchiladas. Took me a crepe or two to get the hang of it, but then it was simple and they’re SO tasty. I used raw goat’s milk cheddar as I couldn’t find pepperjack. We also used Nancy’s cultured sour cream instead of making the cashew creme. These are to die for – definitely adding them into our rotation – YUM! Thanks Danielle!

    • Against All Grain

      Thank you Amy! So glad you enjoyed them!

  • http://addictionfitness.wix.com/addictionfitness Yvonne Santana

    Hi! I have tried to make chile verde sauce before using tomatillos but find that sometimes the sauce turns out to be too sour. Do you have any tips to take out the acidic factor or tone it down a little?
    Thanks,
    Yvonne

  • Pingback: Paleo Chili Verde Chicken Enchiladas - Work Hard Eat Smart