Of all world cuisines, Mexican is my absolute favorite, and enchiladas are at the top of the list. The top of the top, in fact. Introduced to this fare at a young age (my mom grew up in Southern California), I have memories of her making beef tamales, huevos rancheros, homemade salsas, oven baked tacos and casseroles just to name a few. Although I don’t recall her making enchiladas, they have become my passion as the flavors absolutely captivate me. I appreciate the many varieties of chile peppers used to add deep complexity to the sauces that are simmered and fried to Mexican perfection. Not to mention the texture that tortillas add and the variety of cheese that is used for toppings.

But…my world was turned upside down in 2020 when I chose to eliminate chile peppers and corn in order to adopt a lectin free lifestyle to alleviate the terrible, horrible side effects of leaky gut and inflammation. And I have never looked back.

That meant creativity and a lot of trial and error was necessary in order to modify my favorite Mexican dishes to adapt to my new way of life. Although I am not perfect, I feel like I have made significant progress in making these enchiladas a delicious part of my Mexican recipe repertoire.

I was always intimidated by the time-honored authentic sauces made for enchiladas, but I have come to find them easier than you might think. And because this recipe calls for already prepared and tender seasoned chicken made in the Instant Pot/slow cooker, this is a breeze to put together.

Being the first enchilada recipe I have posted on CHL, I hope you find them to be delicious and satisfying with the added bonus of knowing they are low lectin and safe to eat.

Click here to check out this recipe: Garcias Style Chicken Enchiladas