Posted in Entrees

Gluten Free Chicken and Goat Cheese Enchilada

SO it’s football season as I am writing this post and wanted to share this awesome recipe from Alex Thomopoulos (a stand-up comic turned chef and passionate food enthusiast) for gluten free enchiladas.  You can see her video HERE.  Check out her blog for other fabulous recipes and BE SURE to watch the videos, she is quite entertaining!

I think that this is a great recipe to make a double or triple batch and freeze………..IF there are any left!  😉

Ingredients 

SAUCE
2 poblano peppers
2 tablespoons extra virgin olive oil
1 medium red onion, finely chopped
3 garlic cloves, minced
1 tablespoon dry Mexican oregano
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons sea salt
1 cup dry white wine
32 ounce can crushed tomatoes
3 cups chicken stock
2 tablespoons sriracha

FILLING
1 store bought rotisserie chicken, shredded (or make your own)
1 log (16 ounce) goat cheese (or substitute your fav cheese)
3 tablespoons chopped cilantro
4 scallion, thinly sliced
18 (6 inch) corn tortillas, warmed in oven or microwave.
(1) 15×10 or (2) 9×13 inch baking dishes
2 jalapenos, thinly sliced

Instructions

  1. Pre-heat oven to 375F.
  2. Char poblano peppers over an open flame. Place peppers in a bowl and cover with plastic wrap. Set aside for 8-10 minutes until skins softened and are easy to remove. Seed and stem poblano peppers. Chop finely.
  3. Heat olive oil in a sauté pan over medium-high heat. Add the onion, garlic and sauté until onions become soft and translucent, about 6-7 minutes. Sprinkle in the oregano, cumin, paprika, chopped poblano, and salt. Continue to cook another 3-4 minutes until vegetables begin to caramelize slightly. Deglaze pan with the wine and scrape any brown bits from the bottom of the pan. Let wine reduce to almost nothing before adding in the tomatoes, chicken stock, and sriracha. Simmer uncovered for 30 minutes.
  4. Allow sauce to cool. Transfer to blender or food processor and puree until smooth. Adjust salt to taste.
  5. For the Filling: in a bowl combine shredded chicken, goat cheese, cilantro, and half of the scallions. Set aside.
  6. To assemble enchiladas: ladle enough sauce to just coat the bottom of the baking dish. Dip each tortilla in remaining sauce to coat and fill each one with about 2 tablespoons of the chicken mixture. Roll tortillas into 1 1/2 inch enchiladas. Place enchiladas seam side down in the baking dish. Set aside 1/2 cup of sauce and pour remaining sauce over top. Bake enchiladas in pre-heated oven on middle rack for 20-25 minutes or until enchiladas are crispy and brown around the edges.
  7. Top with reserved sauce, sliced scallions, and jalapenos. Serve.

Serves: 8

Live and LOVE gluten free!

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Posted in Entrees, Gluten Free Recipes

Honey Ginger Grilled Salmon

1 teaspoon ground ginger
1 teaspoon garlic powder
1/3 cup GLUTEN FREE soy sauce
1/3 cup orange juice
1/4 cup honey
1 green onion, chopped
1 1/2 lbs salmon fillets

In a ziplock bag, combine first six ingredients; mix well.

Place salmon in bag and seal tightly.

Turn bag gently to distribute marinade.

Refrigerate 15 minutes or up to 30 minutes for stronger flavor.  Turn bag occasionally.

Lightly grease grill rack.

Preheat grill to medium heat.

Remove salmon from marinade; reserve the marinade.

Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork.

Brush with reserved marinade up until the last 5 minutes of cooking time.

Discard leftover marinade.

NOTE:   I made this for dinner last night and it was VERY good!  I made it in a frying pan instead of a grill, it was great, just missing those grill marks. 😉  I think this marinade could easily be used on other meats!  All of your single spices should be gluten free, double check your soy sauce.  At the time I am writing this, La Choy soy sauce is gluten-free and I hear Kikkoman is coming out with one as well.  I think you could easily use fresh ginger and garlic in this recipe for a little added zing!

This recipe I found on Food.com, by Mirj and easily converted to gluten-free.