Friday, September 14, 2012

Brown Rice Tortilla Chicken Enchiladas with Tomatillo Sauce - Gluten Free, Corn Free

I la-la-LOVE Mexican food, especially enchiladas...and burritos and tacos and...well, I love it all, really. I've been trying to figure out to make enchiladas without using flour or corn tortillas (no gluten, wheat, or corn for my boy). Aren't flour and corn your only two opinions, normally? I found brown rice tortillas at Trader Joe's which have a good flavor but they are a bit dry and stiff. My goal was to roll those bad boys into enchiladas! Normally I heat tortillas on the stove top. That doesn't work so well with the brown rice version. They become even more brittle. Warming them in the microwave seems to be the best way to keep them more flexible. 

Here is the recipe I made today -

3 cups chicken broth
1-1/2 cup chopped onion (divided)
2 teaspoons dried oregano
2 garlic cloves, minced
1/2 teaspoon salt
1 bay leaf
4 chicken breasts
1/2 cup reduced fat sour cream
3 cups green enchilada sauce (canned or see recipe below. Most canned sauces have either corn starch or corn syrup in them, FYI)
cooking spray
5 8"-10"brown rice tortillas
2 cups shredded cheese, cheddar and Monterrey jack blend 

  • In a large pot, combine chicken broth, 1 cup onion, oregano, garlic, salt, bay leaf, and chicken. 
  • Bring to boil. Reduce to simmer and cook for 15 or until chicken is cooked through. 
  • Remove chicken from broth and allow to cool.
  • Shred chicken into bite-sized pieces. Combine chicken with  remaining 1/2 cup onion, and sour cream in bowl, stir well. 
  • Preheat oven to 350 degrees F. 
  • Spray 9x13 oven-safe dish with non-stick cooking spray. 
  • Spread approximately 1/4 cup enchilada sauce in bottom of dish.  
  • Warm tortillas. (I warm brown rice tortillas in the microwave because they seem to get brittle if I heat them on the stove top over a gas flame) 
  • Spoon chicken mixture down center of each tortilla and roll up.
  • Place each chicken filled rolled tortilla in dish, seam side down.
  • Pour remaining enchilada sauce over top or until it's saucy enough for you.
  • Sprinkle evenly with cheese.
  • Bake at 350 degrees F for 18 minutes or until heated through.

Tomatillo Enchilada Sauce (thanks Martha Stewart)

  • 1 pound tomatillos, husks removed
  • 1 cup diced white onion
  • 1 garlic clove
  • 1 jalapeno, quartered (seeded if desired)
  • 1 cup water
  • Coarse salt and ground pepper
  • 1 tablespoon vegetable oil
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon white vinegar
  • Pinch of sugar
In a medium pot of boiling salted water, cook tomatillos until tender, 10 to 15 minutes. Drain tomatillos and transfer to a blender; add onion, clove, jalapeno, and water. Puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season with salt and pepper. In pot, heat oil over high until shimmering. Add tomatillo mixture and simmer, stirring occasionally, until thickened, 5 to 10 minutes. Remove from heat and stir in cilantro, vinegar, and sugar. Season to taste with salt and pepper.

No comments:

Post a Comment