Dairy & Gluten Free Green Enchiladas

 

 

Ingredients: 

• 2 Chicken Breasts
• 1/2 Medium Yellow Onion
• 2 Zucchinis (shredded)
• 12 to 16 Corn Tortillas
• 1/3 Cup Broth (vegetable or meat broth)
• 1/2 Bunch of Fresh Cilantro
• 2 1/2  to 3 Cups Green Enchilada Sauce *(see homemade green enchilada sauce recipe below)

 

 

1. Preheat oven to 375f
2. In a braiser or dutch oven add 1/3 cup broth and two chicken breasts. Close the lid and bake for 25 minutes. Shred chicken with two forks and set aside.
3. In a medium sized pan over medium heat add diced onions and shredded zucchini. Saute until the onions are a light golden brown (about 3 to 5 minutes). Add to shredded chicken bowl.
4. Add a 3/4 cup of sauce to the chicken and veggie mixture, mix well.
5. Add 1/2 Cup Green sauce to the bottom of A 13×9 casserole dish and spread evenly.
6. Heat a 1/4 cup of green enchiladas sauce (at a time) in a small pan on low. Dip a tortilla in the sauce, flipping to get each side drenched in sauce. Corn tortillas should be soft. Add a handful of chicken veggie mixture to the tortilla, fold into each other and place face down in the casserole dish. Repeat until the casserole dish is full.
7. Top with the rest of the green sauce. Bake for 25 minutes at 375f
8. Top with fresh cilantro and enjoy!

 

 

 

 

Green Enchilada Sauce:

• 15 Medium Sized Tomatillos
• 2 Garlic Cloves
• 2 to 4 Jalapeños *(depending on spicy you like it, for medium I recommend 2 Jalapeños)* – slice in half and take seeds out
• 1/2  Medium Yellow Onion (chop in 2 inch chunks)
• 2 Tablespoons Avocado or Olive Oil
• 1/2 Bunch Fresh Cilantro
• 1/3 Cup Water
• 1 Teaspoon Salt
• 1/2 Teaspoon Pepper

 

1. Place oven on broil.
2. Add whole tomatillos, garlic, jalapeños, and onions. Top with olive oil. Broil for 10 to 15 minutes mixing every 3 minutes. Should be partially chard.
3. Add to blender with water, cilantro, salt and pepper.

 

 

---