Enchiladas are one of those comfort foods that we all love but sometimes they aren’t too healthy. I have created a healthy version of this classic that is full of flavor and easy to make. I have even included a video on how to roll your individual enchiladas to help with the process. These can be made in advance too, which is great for the holiday season– Just do everything except bake it -cover with tin foil and refrigerate up to 2 days.
1 lb organic raw frozen boneless skinless breast tenderloins. If you buy them fresh un-frozen, place in freezer for 3 hours before using in recipe (when you poach frozen chicken,it evenly cooks and it stays moist)
1 cup water
3 TBSP jalapeno oil
1 fresh organic medium jalapeno, fine diced OR 1/4 cup oil roasted jalapeno from jalapeno oil recipe
1 cup fine chopped fresh organic green onion, divide into 1/3 cup and 2/3 cup portions
3 cups favorite all natural enchilada sauce (your own recipe or pre-made… I buy pre-made natural sauce)
2.5 cups fresh shredded sharp cheddar cheese (no hormones, whole variety not low or non-fat) divide into 1 cup and 1.5 cup portions
12 organic corn tortillas
organic sour cream (whole variety, not low or non-fat) for garnish *OR any non-dairy substitute for sour cream you choose like here
just click this link PALEO SOUR CREAM RECIPE
In a large deep frying pan, place frozen chicken, water and jalapeno oil in on medium heat poach covered until completely white inside, check often. Remove from poaching liquid, small dice and place in a large mixing bowl. Reserve 1 cup of the poaching liquid, discard the rest.
In your mixing bowl with the chicken, add 2/3 cup chopped green onion, 1 cup shredded cheese and mix well. In another bowl mix the enchilada sauce with the reserved poaching liquid. Add 1 cup of this sauce mix to the chicken mixture, this is now your filling.
Oil a 12 x 9 x 4 baking pan and place 1 cup of the enchilada sauce mix in the bottom, spread evenly to coat the bottom of the pan. In the same frying pan you poached the chicken in, heat the remaining 2 cups of enchilada sauce mix on medium low heat. Place 4 tortillas one by one in the sauce, be sure to coat them each well on both sides. Wait a minute and with a spatula flip the whole stack over and then turn the top tortilla over, wait a minute and with a spatula flip the whole stack over and then turn the top tortilla over, repeat until all the tortillas have been flipped from the top. Place your stack on a plate, wait about 2 minutes then arrange your tortilla so the underside stripes are all going vertical. Using an ice cream scoop, scoop out a level loose packed scoop of your filling, lay evenly vertical across the center of the tortilla from one side to the other. Now gently roll the tortilla, to make a tube, starting from the bottom up towards the top. Gently place your roll seam side down in rows in your baking pan…
Once all enchiladas are rolled and placed in your baking pan, scrape any remaining sauce off your rolling plate and heating pan evenly on top of the rolled enchiladas. Now distribute remaining 1.5 cups of shredded cheese along the center of the rows in a long stripe about 2 inches wide. Cover the pan tightly with tin foil. Bake at 400 degrees until hot and bubbling (about 40 minutes)- remove from oven an allow to sit for 10 minutes. Divide onto your serving dishes, garnish each serving with a large dollop of organic sour cream and 1/4 of the remaining green onions- as shown in picture above. Serve immediately…. AHH Chihuahua!
*NOTE: the recipe link for the PALEO SOUR CREAM is NOT my recipe, it is an alternative to regular organic dairy sour cream for those sensitive to dairy sour cream. Copyright on this recipe is reserved to the original writer at Paleo Cupboard and there are no claims by jarOhoney.com. It is listed for informational purposes only.