The first thing that I made with my batch of grain free tortillas, was some chicken enchiladas. I wanted to see how the tortillas handled being rolled and how well they stood up to baking.
They worked beautifully!
I will admit that I didn’t bake them covered in sauce. Since this was my first time working with grain free tortillas, I wasn’t sure how they were going to stand up to baking and I didn’t want to risk making them soggy with sauce.
Instead I heated up the sauce on the side and we were able to use as much sauce as we wanted to top our portions.
I do think that if the tortillas were covered in sauce and baked that they might fall apart so stick with keeping the sauce warm on the side.
Andrea’s Grain Free Enchiladas with Roasted Green Chili Sauce
**For the Filling:
- 4 Chicken leg quarters, cooked, and shredded
- 2C Shredded Carrot
- 1 Bunch Kale, stems removed
- 1/2TBSP Ghee
- 1tsp Salt
- 1tsp Garlic Powder
- 2tsp Chili Powder
- 6 Grain Free Tortillas
Place the kale in a food processor and pulse until the kale is finely chopped. In a medium sized saute pan, heat the ghee over medium heat. Add in the kale and the carrots. Saute for about 2-3 minutes then add in the shredded chicken. Season with salt, garlic powder, and chili powder. Add in 1/2C of the sauce (see recipe below). Stir and cook for about 3 minutes. Remove from heat.
For The Sauce:
- 1 Medium Sized Onion, chopped
- 1 Green Pepper, seeded and chopped
- 4 Roasted Green Chilies (your choice, I used anaheim)
- 1 14.5oz can of Diced Tomatoes with Green Chilies
- 1TBSP Ghee
- 1tsp Salt
- 2TBSP Coconut Sugar
In a medium sized sauce pot, heat the ghee over medium heat. Add in the onion and peppers and sauté for about 5 minutes until the peppers and onions start to soften. Add in the diced tomatoes, salt, and coconut sugar. Bring to a simmer and simmer for about 10 minutes. Remove sauce from heat and pour into a blender. Blend until the sauce becomes smooth and free of lumps. Pour sauce back into sauce pot and keep warm over low heat.
Assembly and Baking
Preheat an oven to 4oo degrees. In a 9×12 casserole dish, pour in 1/2C of the sauce. Spread it around so it coats the bottom. Place 1/2C of filling in each tortilla. Roll and place in the casserole dish. Cover dish with foil and bake for about 15 minutes.
Remove from oven. Portion out onto plates and top with sauce. Makes 6 portions.
Please see notes at the bottom.
This dish can be prepped ahead of time. Once the enchiladas are made, cover with foil and store in fridge until you’re ready to heat them up. Place in a 400 degree oven and bake, covered, for about 1/2 an hour or until the enchiladas are heated through. While they are baking, the sauce can be simmering on the stove.
The filling makes enough for two batches of enchiladas. You can make two batches right away if you’re feeding more than two people. Or you can freeze the remaining filling and use it another time. Since the tortillas and the filling freezes well, that’s already another meal you have prepped and ready to go! The filling is also great as a topping for salads, mixed with scrambled eggs, or eaten on it’s own.
I added the coconut sugar to help tone down the heat from the chilies. If you love spicy foods feel free to omit the sugar.
We topped our enchiladas with chopped tomato, green onion, and cheddar. Some sour cream and chopped cilantro would also be great as well!
This dish is really easy to make despite what might seem like a lot of steps. Perfect way to use up some leftover roast chicken and turn a weeknight meal into something a little more exciting.
Have fun guys, and remember, always play with your food! Enjoy!