Tuesday, July 13, 2010

Mexico City Style Enchiladas

An authentic Mexico City style enchilada that is fairly simple and lower in fat than many enchiladas. These are even better as leftovers!

12-24 corn tortillas
Vegetable oil for sautéing tortillas

Sauce:
6 T. GF chili powder
6 T. GF flour blend
2 t. cocoa powder
1 t. garlic powder
1 t. onion powder
Pinch of sugar, to taste
Salt to taste
1-2 t. oregano
1 t. cumin, optional
4-4½ cups water
8-12 ounces of tomato sauce or salsa

Filling:
   3 cups chicken, cooked and shredded, or cooked ground turkey*
   2 T. chopped green onions
   4-8 ounces of low fat sour cream

Topping:
2 cups grated low fat cheese (cheddar-jack works well)
Sliced olives

Preheat oven to 350 ˚F.

Combine all dry ingredients in a small bowl. Stirring constantly, slowly add enough of the water to make a thick paste. Pour the thickened sauce into a saucepan and add the remainder of the water.

Cook over medium heat, stirring constantly, until mixture thickens; about 15 minutes. Stir in tomato sauce and bring to a second thickening. Sauce should now be the consistency of gravy. Set aside and allow to cool.

Briefly sauté the corn tortillas in a small amount of vegetable oil and set aside.

Toss chicken with 2 T. chopped green onions and 4-8 ounces of sour cream.

Dip tortillas into the enchilada sauce, (reserving enough extra sauce for topping the enchiladas later) then fold enough of the filling into the sautéed tortillas to fill them, but so that the enchiladas roll up nicely.

Place the filled and rolled enchiladas into an oiled casserole or 9 x 13 baking pan. Top with the reserved sauce, grated cheese and sliced olives if desired. You may have some extra sauce leftover. Because the sauce in this recipe is low fat, you may choose to use extra sauce so the enchiladas do not dry out.

Bake at 350˚F  for approximately 30 minutes or until bubbly. Do not over cook the casserole or the tortillas will dry out.

Notes
: *You may prefer to just fill the enchiladas with 2 more cups of grated cheese instead of the chicken.
Makes: 12-24 enchiladas.

This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free Cooking

My cookbook is available at:



http://www.celiacdiseaseinfo.org      OR at Amazon.com
http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-1

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