Recipe: Chicken Enchiladas (eat one casserole and freeze the other!)

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The key to making this dish “real food” is ensuring that the corn tortillas you use are 100% whole-grain. Reading food labels can be confusing as it is, but trying to figure out what products are truly 100% whole-grain is especially hard. Very few food labels say “whole corn” as the main ingredient so you either have to keep looking or make the tortillas yourself (with Masa Harina and a tortilla press). I’ve searched grocery stores high & low and was able to find one brand of corn tortillas that proudly states they are made with “whole corn.” They are located in the freezer section of Earth Fare next to the other frozen breads products and they are called: Food for Life Sprouted Corn Tortillas.

Chicken Enchiladas from 100 Days of Real Food

4.6 from 18 reviews
Chicken Enchiladas (eat one casserole and freeze the other!)
 
Adapted from Rachael Ray on foodnetwork.com
Ingredients
  • 12 whole-grain corn tortillas
  • 1 “all natural” rotisserie chicken from Earth Fare (or similar store) or boil your own raw whole organic chicken or 4 chicken breasts
  • 1 cup of cooked brown rice
  • 1 cup of frozen corn kernels
  • 3 tablespoons organic tomato paste
  • Chili powder
  • Ground cumin
  • 3 cups organic canned tomato sauce (with no salt added if you can find it)
  • 1 – 2 teaspoons cayenne pepper (depending on if you like a little spice)
  • Ground cinnamon
  • Monterey Jack cheese
  • Optional: sour cream, cilantro, avocado or guacamole
Instructions
  1. Preheat the oven to 275 degrees F.
  2. Wrap corn tortillas in foil and warm in the oven while you prepare everything else.
  3. Shred cooked chicken using forks. Mix in 3 tablespoons tomato paste, ½ cup grated cheese, rice, frozen corn kernels (no need to defrost them), 1 teaspoon chili powder, and 1 teaspoon ground cumin.
  4. For the sauce combine 3 cups tomato sauce, pepper, ½ teaspoon cinnamon, 1 ½ teaspoons chili powder and heat through, keeping warm until needed.
  5. Remove tortillas from oven and switch on broiler to high. Now with most enchilada recipes you have to individually wrap up each tortilla with the filling, but why go through all of that effort when you can just layer it like lasagne and the end result still tastes the same?
  6. Using two separate square or round baking dishes start to distribute the ingredients in the following order: 1. Sauce (spread a little out on bottom of baking dishes), 2. Tortilla layer (I used 2 for each tortilla layer), 3. About a quarter of chicken mixture (for each dish), 4. More sauce, 5. Another tortilla layer, 6. The rest of chicken mixture, 7. Another tortilla layer, 8. The last of the sauce, 9. Grated cheese on top.
  7. Now, for the extra casserole that you are going to freeze go ahead and stop here. Cover it, label it, and throw it into the freezer. When you decide to defrost it later then you can pick things back up with the last broiling step below (after it has been defrosted).
  8. Put the casserole under the broiler and broil for about 5 minutes or until the cheese melts and it is heated through.
    Serve with cilantro, avocado/guacamole and enjoy!
Notes
We recommend organic ingredients when feasible.

 

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