Ahhh, enchiladas, I love them. Saucy, cheesy, creamy, spicy. But so heavy and loaded with sodium when I prepared them the old way. Thick flour tortillas, store bought rotisserie chicken, a big tub of sour cream, store bought sauce, tons of cheese.
Not these, a lighter hand with the cheese, lots of vegetables and a fresh, homemade sauce. And not only does this recipe use bone broth, but also the juicy chicken meat from the pot. These are the best enchiladas I have ever eaten. It is a little bit of a process but it isn't difficult at all. The results are well beyond the effort. I made the sauce and filling early in the day and popped them in the fridge until I was ready to assemble and bake.
makes 4 servings of 2 enchiladas per person
Oven to 400 F
Ingredients and method
8 small size tortillas, I use a thin white corn and whole wheat version
1 cup of shredded cheese (I used a blend of sharp cheddar, mozzarella and cotija)
For the awesome enchilada sauce
1 tablespoon coconut oil
1 teaspoon each paprika, whole cumin seeds, dried oregano
1/2 teaspoon each cayenne pepper, smoked chipotle pepper
1 medium onion, coarsely chopped
3 cloves of garlic, smashed
2 poblano peppers, coarsely chopped
1 jalapeno, chopped
one cup chicken stock
2 cups tomato puree
the juice of two limes
Heat the coconut oil in a saucepan over medium high heat. Add all the spices, stirring to combine and bring out all the flavors. Add the onion, garlic, poblano and jalapeno. Saute for a few minutes then stir in the stock and tomato puree. Bring to a boil, turn down heat and simmer until all the veggies are tender. Remove from heat, stir in lime juice. Check seasoning, add salt and pepper if needed. Process sauce in Vitamix until smooth. Set aside.
For the "hidden veggies"**
1 medium zucchini, shredded
1 medium summer squash, shredded
1 large portabello mushroom cap, chopped
1 jalapeno, finely diced
1 poblano pepper, finely diced
**you could put everything in a food processor/chopper and just whiz it all together
Saute vegetables gently in one tablespoon of coconut oil and a pinch of salt until all the water is evaporated. This is important, if you skip pre-cooking the vegetables the enchiladas will be a watery, soggy mess.
For the filling
2 cups chopped cooked chicken meat from the broth pot
2 scallions, thinly sliced
1 bunch cilantro, chopped (reserve some for garnishing the plates)
1 cup Greek yogurt
1/4 cup shredded cotija cheese
cooked "hidden veggies" mixture
Mix all the filling ingredients together in a bowl, stirring to combine.
To assemble the dish, spread a light layer of enchilada sauce (about 1 cup) on the bottom of a 9x13 casserole dish. Fill each of the tortillas with 2 heaping tablespoons of the filling, roll them up and place them in the dish. I had some filling leftover, so don't worry you don't use it all.
Top the filled tortillas with sauce, cover them well, but don't make them swim. I used about 2 cups. I had some leftover sauce, too. Top with cheese.
Bake covered for 20 minutes, bake uncovered for 20 minutes. I broiled the top for about 3 minutes to make sure the cheese was nice and bubbly.
Garnish with chopped cilantro. Devour!
The leftover filling and sauce did not go to waste. I put the filling in a bowl, topped it with sauce and heated it up for a quick lunch. The last of the sauce got mixed with Greek yogurt and cilantro as a spicy sauce for fish tacos.
I really hope you'll try this recipe. Let me know if you do. If you have any questions, feel free to ask.