MealsAugust-September 2012

Gluten-Free Chicken Enchiladas with Peaches, Black Beans and Tomato Chipotle Sauce

SERVES 4

A great make-ahead recipe, these enchiladas are ideal for a buffet, potluck or family dinner. This dish is moderately hot but not ear-burning. (Chipotle pepper gives it a little kick.) Adjust the fire by cutting the amount of chipotle powder in half, or to taste.

3 boneless, skinless chicken breast halves (1 to
    1¼ pounds, total)
2 teaspoons olive oil
-Salt and pepper, to taste
1 cup shredded sharp cheddar cheese or dairy-free
    cheese substitute, optional
8 gluten-free flour tortillas or 12 gluten-free
    corn tortillas*
-Extra cheese for topping, optional

Filling

2 tablespoons olive oil
1 large shallot, minced
2 cloves garlic, minced
¼ teaspoon ground chipotle pepper, or to taste
1 (4½-ounce) can chopped mild green chiles, drained
-Lime juice
3 fresh peaches, pitted and chopped or frozen peach slices, thawed and chopped
1 cup canned black beans, rinsed and drained

Sauce

1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, chopped
2 pounds ripe plum tomatoes, cored and chopped, or 1 (28-ounce) can diced
    tomatoes, drained
½-1 teaspoon ground chipotle pepper, or to taste
½ cup gluten-free chicken broth
½ cup sour cream or dairy-free sour cream alternative

1. Preheat oven to 375°F. Line a baking pan with foil or parchment.

2. Set chicken breasts on the pan and drizzle with 2 teaspoons olive oil. Sprinkle with salt and pepper, to taste. Place in preheated oven and bake 20 minutes or just until juices run clear. Remove from oven and cool. When cool enough to handle, finely chop the chicken and set aside.

3. Lower oven temperature to 350°F. Lightly oil a 9x13x2-inch baking pan.

4. To make filling, heat 2 tablespoons oil in a skillet over low-medium heat and sauté shallot and garlic until soft, about 3 minutes. Add chopped chicken and stir to coat with mixture. Sprinkle ¼ teaspoon ground chipotle over chicken and sauté about 30 seconds. Add chiles and lime juice and saute 3 minutes. Add peaches and black beans and stir to warm. Remove from heat and reserve while making the sauce.

5. To make sauce, heat 1 tablespoon oil in a medium saucepan. Add onion and garlic and sauté to soften. Add tomatoes and sauté briefly. Add chipotle pepper and sauté an additional 30 seconds. Add chicken broth. Cover and simmer about 15 minutes (5 minutes if using canned tomatoes) or until tomatoes begin to fall apart. Puree mixture in a blender or use an immersion blender. If mixture becomes too thick, add more chicken broth. Stir in sour cream.

6. Set 1 tortilla in prepared baking pan and spoon 1 tablespoon sauce over the tortilla. Place a generous scoop of filling (⅓ to ½ cup) in a line across the tortilla just above the center. Roll the tortilla tightly and nestle it against the edge of the pan so it won’t unravel. Repeat until all tortillas and filling are used. Spoon remaining sauce over the enchiladas and sprinkle with cheese, if desired.

7. Cover pan with lightly oiled aluminum foil. Place enchiladas in preheated oven and bake 20 minutes or until warmed through and tortillas are soft. Serve with extra cheese, if desired.

Each serving contains 706 calories, 32g total fat, 12g saturated fat, 0g trans fat, 96mg cholesterol, 778mg sodium, 71g carbohydrate, 14g fiber, 40g protein.

*TIP If using corn tortillas, wrap them in a moist paper towel and microwave for 30 seconds to soften. Handle quickly to prevent tortillas from becoming brittle.

Living Without food editor Beth Hillson is author of Gluten-Free Makeovers. For more information or to purchase this cookbook, click here.

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