When I was young, there was a local Mexican restaurant that seemed like the most lively place on Earth, and I will never forget their chicken enchiladas. This is my low lectin version of that dish.
For the already prepared ingredients:
Have the Slow Pulled Spicy Chicken and Cinder Hill Chicken Stock (if using) ready and set aside.
Make the sauce:
In a large saucepan (at least 4 quarts), melt the butter over medium heat. Add the onion and sauté until the onions are softened (do not let the onions brown), about 7 to 10 minutes. Next add the garlic and continue sauteing for another minute or until the garlic releases its aroma. Add the cassava flour and stir to coat the onions. Add the milk, broth and red hot sauce and whisk constantly until the sauce just comes to a simmer and becomes noticeably thicker about 5 minutes (see Notes). Stir in the salt and remove the pan from the heat.
Prepare the oven and pan:
Preheat the oven to 425°. Have a large la chamba cazuela or casserole dish set aside and ready.
Assemble the enchiladas:
Ladle and spread a large scoopful of the still-warm sauce in the bottom of a large cazuela or 9x12 casserole dish. Scoop 1 cup of the sauce into the chicken and stir to combine. On a separate plate or cutting board, scatter 2 tbsp of the sauced chicken mixture down the center of the tortilla. Roll up the filled tortilla and place seam-side down in the cazuela. Working quickly, continue to assemble the remaining enchiladas. Once all the enchiladas are rolled and placed in the pan, ladle the remaining sauce over the enchiladas then sprinkle the cheese over the top.
Bake the enchiladas:
Bake for 15 to 20 minutes until the cheese is melted and just beginning to brown. Remove from the oven and let rest for 3 minutes.
Serve the enchiladas:
Serve hot garnished with the cilantro. Pass the green hot sauce and enjoy!
Notes: If using frozen Cinder Hill Chicken Stock, allow an additional 10 minutes when making the sauce. Do not let the sauce come to a full simmer as it will alter the flavor and become lumpy.
Related Recipes: Slow Pulled Spicy Chicken Cinder Hill Chicken Stock
Ingredients
Directions
For the already prepared ingredients:
Have the Slow Pulled Spicy Chicken and Cinder Hill Chicken Stock (if using) ready and set aside.
Make the sauce:
In a large saucepan (at least 4 quarts), melt the butter over medium heat. Add the onion and sauté until the onions are softened (do not let the onions brown), about 7 to 10 minutes. Next add the garlic and continue sauteing for another minute or until the garlic releases its aroma. Add the cassava flour and stir to coat the onions. Add the milk, broth and red hot sauce and whisk constantly until the sauce just comes to a simmer and becomes noticeably thicker about 5 minutes (see Notes). Stir in the salt and remove the pan from the heat.
Prepare the oven and pan:
Preheat the oven to 425°. Have a large la chamba cazuela or casserole dish set aside and ready.
Assemble the enchiladas:
Ladle and spread a large scoopful of the still-warm sauce in the bottom of a large cazuela or 9x12 casserole dish. Scoop 1 cup of the sauce into the chicken and stir to combine. On a separate plate or cutting board, scatter 2 tbsp of the sauced chicken mixture down the center of the tortilla. Roll up the filled tortilla and place seam-side down in the cazuela. Working quickly, continue to assemble the remaining enchiladas. Once all the enchiladas are rolled and placed in the pan, ladle the remaining sauce over the enchiladas then sprinkle the cheese over the top.
Bake the enchiladas:
Bake for 15 to 20 minutes until the cheese is melted and just beginning to brown. Remove from the oven and let rest for 3 minutes.
Serve the enchiladas:
Serve hot garnished with the cilantro. Pass the green hot sauce and enjoy!