Ingredients
Red Sauce
- 2 tablespoons avocado oil
- 1 large yellow onion, chopped
- 3 large garlic cloves, minced
- 1 large bell pepper, diced into ½-inch pieces
- 2 tablespoons dried oregano
- 1 tablespoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 tablespoon chipotle chili powder
- 1 teaspoon sea salt
- 3 tablespoons tomato paste
- 1 ¾ cups filtered water
Enchiladas
- 2 large chicken breasts (pasture-raised if possible)
- ⅓ cup canned green chilies
- 8 gluten-free tortillas (I used cassava flour)
Serving Suggestion
- 4 ounces goat cheese, crumbled
- Avocado slices
- Purple cabbage
- Cilantro leaves
- Lime wedges
Method
Step 1
Warm the avocado oil in a large pan over medium heat and add the onion. Sauté the onion until slightly golden, about 5 minutes, stirring occasionally to avoid burning.
Step 2
Add the garlic and bell pepper into the pan and cook until fragrant, about 3 minutes.
Step 3
Add all of the spices including the salt and stir over the heat for about 2 minutes. Add the tomato paste along with the filtered water and bring to a boil. Cover and reduce the heat to a simmer, cook until the vegetables are tender, about 10 minutes.
Step 4
While the sauce is simmering, cook the chicken by boiling both breasts in a large pot of boiling water. When the chicken is done, after about 20 minutes, drain and set aside to cool.
Step 5
Preheat the oven to 375°F. Transfer the red sauce into a blender and mix until smooth (alternatively, you can use an immersion blender).
Step 6
Shred the cooked chicken breast using two forks and transfer to a food processor along with ¾ cup of the red sauce and the canned green chilies. Pulse until smooth (the consistency should resemble a pâté).
Step 7
To assemble the enchiladas, add ⅓ cup of the chicken mixture onto a tortilla and roll. Repeat with the remaining tortillas and chicken.
Step 8
Add ¾ cup of red sauce on the bottom of a casserole dish and lay the enchiladas in the sauce.
Step 9
Spread remaining sauce evenly over top of the enchiladas. Cover the casserole and bake for 20 minutes.
Step 10
Remove from the oven, uncover and serve immediately, topping with goat cheese, avocado slices, cilantro, lime wedges, and some shredded purple cabbage if desired.
Nutritional analysis per enchilada: Calories: 175, Total Fat: 8g, Saturated Fat: 2g, Cholesterol: 29mg, Sodium: 513mg, Carbohydrates: 18g, Fiber: 4g, Sugars: 3g, Protein: 12g, Net Carbs: 14g
