Rebecca’s Insane Dairy-Free Chicken Enchiladas

by Rebecca A. Watson on March 7, 2013

in food, recipes

Growing up in the Midwest, March was one of those months you would love and dread all at the same time. March meant spring. At least that’s what the calendar said. But it also had a legendary status of being the snowiest month of the year. Don’t unplug your cars or stash your shovels quite yet folks!

snow dog car

It’s pretty, yes. But six months of this stuff? Oooover it!

That’s how I’m feeling right now when it comes to food too. I desperately want light summer fare, but the weather is too cold yet. (Yes I’ve gone soft. I’m OK with this. California cold is still cold!) It’s comfort-food season. So what’s a cook to do?

Make my insane gluten-free, dairy-free chicken enchiladas, that’s what! I’ve always said I could eat Mexican food every day — thank goodness I moved to the land of the taqueria! This is the first recipe I think I ever made up and it’s evolved as my food allergies have.

These have passed the test of those blessed to not have a food allergy. I serve them on the regular when we have company. The pico de gallo says summer, but the dish itself is filling and warm.

 

Rebecca’s Insane Enchiladas

Time: 1.5 hours
(This can be reduced if you boil the rice earlier or omit the rice all together.)
Serves: 6

PICO DE GALLO

1 c green cabbage, chopped
1 small white onion, chopped
Big handful or cilantro, chopped
Clove garlic minced
3 tomatoes chopped
1/2-1 jalapeno (depending on spice desired) chopped
Juice of 1/2 lime

ENCHILADA MIX

1 cup cooked brown rice
1 lb. boneless chicken thighs (or breast if preferred)
1 carrot, shredded
1 medium onion, chopped
1 clove garlic, minced
1/2-1 jalapeno
Other veggies as desired (I use whatever I need to get rid of chopped up very small. Last night I used broccoli and cauliflower.)
1 can enchilada sauce
1 cup shredded “cheese” – I use Daiya tapioca shreds…melts awesome!
½ cup cashew cheese sauce

10 corn tortillas
1 can black beans
1-2 avocados
Tortilla chips

Cook rice, or just skip it if you’re pressed for time.  Mix together all the pico de gallo ingredients and put in fridge for flavors to settle together. Again, if you’re looking to make these fast, you can always buy some salsa, but remember it was made out of obligation, so it will never taste as good as making your own!

Fill medium pot with water and set to boil. Once boiling, place chicken in and boil for 10 minutes. Chop your veggies and put them in a big mixing bowl. Don’t forget to serenade your food! Sing a song or turn on some music.

After the chicken is cooked, chop into tiny pieces. Mix together with carrot, onion, garlic, jalapeno and other veggies. Add enough rice to make the enchilada filling equal about 5 cups. (Rice is just the filler. You can serve it as a side with black beans too.) Stir in 1/2 cup shredded cheese and cashew cheese. Pour in 1/2 the can of enchilada sauce and give a final stir. Shake your hips a little while you stir.

Preheat your oven to 350 and warm tortillas up over the stove or in the oven for a minute so they bend but don’t break.

Warning: Time to get your hands dirty! Dip them in the enchilada sauce. In an 8×13 pan, put a handful (about 1/2 c) of enchilada mix into each tortilla, rolling them up and setting them in two rows of five. Pour the rest of enchilada sauce over the tortillas. Spread the shredded cheese over top. Bake at 350 for 25-30 minutes. Blow them a kiss through your oven window.

If you have extra enchilada mix, heat it up to melt cheese and serve it with the chips as an appetizer. Quick and easy! Let the enchiladas sit for five minutes and serve with rice, black beans, pico and avocado.

yummy dairy free gluten free chicken enchiladas

These make great leftovers if you just make them for yourself. I used to freeze them in packets of four so I could eat some for dinner and some for lunch. Now that I feed Sante, we can go through these in a few days so I don’t bother.

What’s your favorite comfort food? Do you make it year ’round or just when it’s cold?

Did you like this recipe? Don’t forget to check out my recipe page for several delicious gluten-free, dairy-free treats, dinners and snacks! 

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