Sunday, November 12, 2006

Gluten/Dairy Free Enchiladas with Homemade Sauce


3 and a half Tablespoons of canola oil
3 tablespoons and two teaspoons Penzey's 9000 chili powder
1 teaspoon Penzey's Ancho Chili Powder
2 Tbsp. cornstarch
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 heaping tsp.Penzey's Italian seasoning ( or any type Italian seasoning)
1/2 Tablespoon honey (1/2 T is 1 and 1/2 teaspoons)
2 cups chicken or turkey stock (broth)
pinch of red pepper flakes
1 CAP-ful of Scoville Brothers Singing Smoke hot sauce (or 1/8 to 1/4 teaspoon smokey hot sauce of your choice, to taste)

Heat oil on low and stir in spices. Mix in flour and honey to make a paste, still on low. Whisk in two cups of broth and whisk, raising heat to medium until it comes to a low simmering boil. Add in the "Singing Smoke" as it starts to simmer.  Simmer 15 minutes, whisking constantly. Use immediately or cover with plastic wrap and store in refrigerator for a week.

Range Chicken Enchiladas
1 batch of homemade enchilada sauce
1 Tablespoon oil
1 large Vidalia (sweet) onion - chopped
1 four oz can chopped green chilies
1 (15.5 oz.) can black beans, drained and rinsed
2 and 1/4 cups chopped cooked leftover chicken
2 to 2 and 1/2 cups shredded cheese ( I used low fat)
8-10 flour tortillas, regular or whole wheat.

Preheat oven to 350 degrees. Spray a 13 x 9 inch pan with cooking spray.

Heat 1 Tbsp. oil in saucepan over medium heat. Saute onion in oil until caramelized (adding another tablespoon of oil if it starts to stick) adding in drained chilies as it starts to soften and cook down. Stir in cooked diced chicken and turn off heat.

To assemble. Get 8-10 tortillas (not the huge burrito sized). Drizzle a tablespoon or so of the sauce down the center of the tortilla. Top with beans, chicken/chili mixture and some cheese (the amount you can grab with the end of all your fingers). Roll up and place seam side down in the pan. Drizzle remaining sauce over the top. Bake 20 minutes, sprinkle with remaining cheese and bake another 5-10 minutes, until melted.

Note:  Low fat cheese does NOT melt like regular cheese, if you keep it in the oven to where it looks really 100% melty like regular cheese you will overcook your dish.

 Serve with salad and condiments of your choice (I had mine with just salad and vinaigrette and a iced tea.  It's smoky and you'll feel the heat at the back of your throat but it's not overpowering.

Bake at 350 degrees for 20 minutes. Then remove and sprinkle extra cheese on top, and bake for 5-10 minutes more until tortillas begin to brown slightly around the edges. Remove from oven and serve immediately.


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