Tuesday, July 28, 2015


Enchilada sauce:
3 jalepenos  (whole or scrape the seeds out depending on how spicy you like)
1 onion
2 garlic cloves
2 Tbsp chopped fresh cilantro
2 Tbsp lime juice
1/2 cup chicken stock
2 beefsteak tomatoes
A pinch of salt
Process in blender or food processor until smooth.  Transfer to a pan and let simmer over medium heat for 10 minutes until thickened. 

12 oz shredded chicken
2 chopped jalepenos
1/2 cup shredded cheese
2 tsp of fresh chopped oregano 1/2 the batch of sauce
salt to taste

Place in the center of a tortilla and place seam side down in a large baking dish.  Repeat.  (It usually makes about 8).  Pour the remaining sauce over the tortillas and sprinkle with additional cheese. 
Bake at 350 for 20 mins.   I usually serve it with rice and black beans, or refried beans.  Enjoy!

For gluten free enjoyment, use brown rice tortillas, or make a rice/quinoa bowl.

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