Verde Chicken Enchiladas #glutenfree #caseinfree
I love avocados! And since I stopped eating cheese, I seem to eat avocado in some form almost every day now.
Why did I give up cheese? Well I was able to eat dairy for several years on a gluten-free diet, but I seem to have developed a sensitivity to dairy, too. I’ll admit that the thought of not being able to eat cheesy enchiladas anymore is a little depressing, but you gotta do what you gotta do. And honestly this amazing little fruit is a fantastic substitute for fat in recipes. It’s worth a google search on the health benefits of avocados, too – talk about a superfood!
The hearty winter recipes for my second cookbook have already been developed, and now we are working on summer recipes for the third cookbook which will be entirely gluten-free and dairy-free. We’ve been experimenting with cheese-less verde enchiladas and I was really excited about the way these verde chicken enchiladas turned out. We served them with Bush’s refried black beans (all Bush’s beans made after May 2010 are gluten-free). Yum!
And yes, I usually avoid canned food to avoid BPA – but I just can’t get homemade refried beans to turn out right. I’m not going to buy a tub of lard, either – so once in a while a can of refried beans find its way into my basket.
2 medium tomatillos, husked and quartered
1 small clove garlic, roughly chopped
1 medium jalapeño, deseeded and chopped
1/4 cup cilantro
1 large avocado
1 package chicken tenders
1 small onion, chopped
1 Anaheim pepper, deseeded and chopped
1 jalapeño pepper, deseeded and chopped
1 large clove garlic, chopped
1/2 tsp GF fajita seasoning or chili powder
7 GF corn tortillas
2 tbsp filtered water
Chopped cilantro for garnish
Preheat the oven to 350 degrees F.
Before prepping the vegetables, soak the tomatillos, jalapeños and Anaheim pepper in water/vinegar bath for 15-20 minutes. Rinse and dry. Rinse the cilantro separately, then pick off the cilantro leaves and discard the stems.
Add the tomatillos, garlic and 1 jalapeño to a mini-prep or food processor with a blade. Pulse until pureed. Add the cilantro and pulse. Then add the avocado flesh and blend until smooth. Add salt to taste.
Cook the chicken tenders with a little olive oil in a cast iron skillet or on a cast iron grill (make sure it is dedicated to strictly GF cooking) until cooked through, about 10-12 minutes. Set aside to cool. Then shred.
Cook the onion and peppers over medium heat until the onion is translucent, about 8 minutes. Add the chopped garlic and cook for another minute. Add the shredded chicken, seasoning, water and a couple spoonfuls of the verde sauce. Mix until heated through, for another few minutes. Remove from heat.
Soften the corn tortillas by spraying them with a little olive oil, and wrapping them in a wet paper towel. Microwave for a minute. Be careful unwrapping the hot tortillas. Fill each corn tortilla with the chicken mixture and roll. Place seam side down in a small baking dish. Pour the remaining verde sauce over the enchiladas. Cover with foil and cook for 20 minutes in the oven. When ready, remove foil and garnish with chopped cilantro.
The verde sauce makes a great dip, too! I found the original recipe on rickbayless.com.