Grain Free Enchiladas - Wheat Free/Grain Free - can be made Dairy Free

Grain Free Enchiladas

The basis for this recipe is the tortillas from yesterday.  Make a full batch (around 8), which can be frozen before starting.  The sauce is from Alton Brown's Enchilada Lasagna.

Sauce:
2 Chipotle chilies (roasted jalapenos)
3 cloves garlic
2 1/2 T cumin
2 T chili powder
2 C chicken broth
3 C tomato sauce (no added spices, just the plain sauce)

Filling:
2 C chopped, cooked chicken breast
1 C onion, chopped
2 t butter
1 t salt
1 t oregano

Optional:
1/2 C cheddar or Monterey Jack cheese
1/4 C olives

Chop chilies and garlic and add with spices to broth and tomato sauce.  Boil for around 20-30 min or until thickened and reduced.  Meanwhile, saute the onion in the butter.  Once slightly browned, add the chicken and spices, pour 1/4 C of the sauce in to just moisten the filling and turn off the heat.

Fill each tortilla with around 1/8th of the filling, roll and place in 9x9" baking dish.  Pour remaining sauce over the top.

My husband can't have olives and wanted regular corn tortillas, my daughter can't have cheese, so the picture there is the grain free tortillas on the left, covered in cheese and olives.  The middle section has no cheese, and the far right is regular corn tortillas with no olives for my husband.

If you make this with just the grain free tortillas, without cheese or olives - Calories in 1/8th of the recipe: 200, 11 grams carbohydrates, 5 grams fiber.