A good tortilla is a cornerstone to these enchiladas. I use Mi Rancho Ancient Grain Tortillas or if those are unavailable, I use another brand of organic corn tortillas. An option to dipping your tortilla in water is dipping it in a salsa – for this use the green salsa called for in the sauce. Just be careful to not over-soak in whatever liquid you choose as they can fall apart easily. I usually get about 12 enchiladas from this recipe. This may vary a bit, but they are super filling, so no need to worry about “not enough”. If you are serving with a salad, try a Mexican twist to a Cesar salad – adding cilantro and pepitas to the dressing (and blend), and add blackened corn and toasted pepitas to the salad.
Ingredients
Gluten Free Tortillas, 10-12 - 10"
Chicken Breasts, 2 (poached or cut from a pre-roasted chicken) shredded
Green Chilis, 3 small cans diced
Yellow Onion, 1 large, diced
Garlic, 4-5 cloves, minced
Cumin, 2 tsps. (divided)
Coriander, 2 tsps. (divided)
Goat Cheddar Cheese, 2/3 cup shredded
Goat Gouda, 1 Cup shredded
Avocado, 1 med. Ripe
Cilantro, 1 bunch
Goat Cream Cheese, 2 Ts
Oat Milk, ½ cup
Chile Verde Salsa, ¼ cup
Tomatilla - 1, charred
Jalapeno - 1 small, charred and seeded
Limes, Juice of two small limes
Salt and Pepper
Please buy organic whenever possible!
Preparation
Make the filling first:
Sauté the onion and garlic in a bit of olive oil until the onion is translucent, set aside to cool. Using a fork or gloved hands, shred the pre-cooked chicken breasts into a large bowl. Add the onion and garlic, the shredded goat cheddar, 1 tsp. cumin, 1 tsp. coriander, two cans of the diced green chilis, and salt and pepper to taste.
Make the Sauce next:
In a blender, combine one ripe avocado, ¾ bunch cilantro, goat cream cheese, 1 tsp. each of cumin and coriander, the oat milk, the remaining can of green chilis, the charred tomatillo and jalapeno, the salsa verde and lime juice. Blend until smooth and silky. The mixture should be viscous, but not too thick – add chicken broth if the mixture is too thick. If too watery, add another one-half avocado. Always adjust for salt after adding more liquid or avocado.
Make the Enchiladas:
Pre-heat the oven to 350f.
Set up an assembly line starting with the tortillas, next a shallow dish filled with about a half cup of water or salsa (watered down just bit), then the filling and lastly a large baking dish that has been lightly oiled. Take a tortilla and dip it in the water or salsa (I use gloves for this process, seems to go faster that way), grab about a half cup of filling and lay it in the center of the tortilla, moving it around lengthwise to fill up the bottom of the tortilla to about 1 1/2 " from each end. Carefully roll and fold the ends of the tortilla in a tucking fashion and place in the baking dish. Repeat until the dish is full. Pour the avocado sauce over the enchiladas - pour it ALL! It may seem like a lot, but it is thicker than most enchilada sauces and it will not be too much. Top the sauced enchiladas with about 3 Tbsps. of grated Goat Gouda per enchilada. Bake uncovered on the lower rack of the oven for 30 minutes or until the suace is bubbling and the cheese is melted.