Green Chile Chicken Enchiladas

gluten free - dairy free - soy free - sugar free - kid friendly - nut free

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What do you get when you mix the renewed energy of your second trimester and a life of still being on quarantine because of Pandemic 2020? 

A lot of time in the kitchen.

While we are missing our friends and our outing spots something fierce, it's been fun experimenting with recipes I've had in the back of my mind for a long time now. 

We needed something hearty and filling for dinner last night after a day spent hiking and playing in the sun, so I whipped up these Green Chile Chicken Enchiladas and they were a hit with the WHOLE family.

​Even my preschooler asked for seconds!

With everything having been closed for so long (and with so much still closed), my little guy and I took to a nearby small hike early in the morning before the heat really kicked in and it was exactly what our hearts, souls and bodies needed. We had so much fun and it made him feel so proud to lead the way and make it all the way to the top. 

After a morning hike and lunch smoothies, we played in the sprinklers and sunshine until almost dinner time when I started to prep the enchiladas.

These are so simple to make and I believe my total time in the kitchen was around 40 minutes. We came in around 4 and we were seated and eating by 5. So nice. 

You can serve these alone (we did, with just a side of sliced avocado) - or to make a bigger meal you can add in some jalapeno cornbread, Mexican corn, taco salad or a nice Spanish rice. 

They are also delicious re-heated! We enjoyed them for lunch the next day as well with a nice sparkling water. 

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Green Chile Chicken Enchiladas 

Ingredients

• 2 C cooked and shredded chicken breast (i put two cooked chicken breasts in my Ninja blender for a few seconds, so easy!)
• 8-10 Gluten Free Tortillas (I used GF Mission for these, but you can use Cassava or Coconut Flour tortillas to make these grain free as well. You can also make homemade GF tortillas, my recipe is here.) 
• 2 C. vegan shredded mozzarella cheese, divided
• 3 TBSP. vegan butter (I use soy-free Earth Balance)
• 3 TBSP. gluten-free flour (I used Bob's Red Mill 1-to-1)
• 2 C. vegetable broth  
• 1 C. vegan sour cream
• 4 oz. organic diced green chiles
• sea salt and black pepper to taste

Directions 

• Preheat oven to 350 degrees and spray a 9x13 baking pan with avocado or olive oil spray. 
• In a medium bowl, mix shredded chicken and 1 C of the vegan mozzarella and add in salt and pepper. 
• Fill your tortillas with the chicken and cheese mixture, roll and place in baking pan. 
• In a small sauce pan, melt your butter. 
• Once melted, add your flour and whisk until warm and bubbling.
• Add in your broth and mix well. 
• Add in sour cream and green chiles and mix until well combined.
• Pour your warm sauce mixture over the tortillas. 
• Top with 1 C. vegan cheese.
• Bake for 20 minutes and serve warm! 

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