We eat a lot of Mexican food. We can’t help ourselves. I’ve realized that its just what happens when people are living in another country that has such different foods from your own. When you find yourself surrounded by a local diet that has a limited number of combinations (most of which containing peanut butter and carbs) and Western style hotels struggling to master hamburgers and pizza, you just want something you recognize from home. So for us Texans, its Mexican food.
Enchiladas have never been easy, even if you can get pre-packaged everything, you still have to roll each little tortilla up with its filling and pour your can of sauce and sprinkle your cheese and bake. They take time. Now imagine your me, NO pre-packaged enchilada sauce, tortillas, shredded cheese or chicken breasts AND trying to eat on a Gluten free, dairy free diet. These suckers were a labor of love and will be for special occasions only, but they were delicious!
So if you have ever made enchiladas you know that its really just assemble and bake. If you’re clever (which I wasn’t this time, but I will be next time) you can prepare all of these ingredients in advance and refrigerate/freeze until your ready to have enchiladas.
Chicken Enchiladas with Red Sauce
- Prepare the Cashew Sour Cream sauce from this Paleo Spirit Chicken Enchiladas Recipe. It takes a while to soak the cashews and prep everything so do this the day before.
- Place the cashews in a bowl, cover with water and allow to soak for several hours or over night. (Alternatively, you can cover with water, heat to a simmer and turn off the heat and allow to soak for at least an hour)
- Drain and rinse the soaked cashews.
- Place cashews in a food processor or high speed blender with the lemon juice, salt and about half the liquid. Pulse to process scraping the sides down as necessary. Add the remaining liquid and process for several minutes until extremely smooth.
- Cook your chicken and shred it. You will need 2-3 cups. If you’re in Uganda then you buy a whole chicken and pressure cook that sucker till its tender then shred it. If you’re lucky enough to take bags of frozen chicken breasts for granted 😉 then just cook those up and shred.
- Make your favorite Paleo Tortilla Recipe. You will need 12 tortillas. You can use my Paleo Wraps, they work beautifully.
- Prepare the Enchilada Sauce- recipe below
- Assemble– Paint 1 side of each tortilla with some of the Red Sauce and spoon in the shredded chicken. Wrap up and place each in a 9x13inch pan. Pour remaining red sauce over the top then follow with the Cashew Sour Cream.
- Bake– Cover with foil and place in a preheated oven at 350 degrees. Bake for about 30 minutes.
- Serve with sliced avocado or guacamole!
Enchilada Red Sauce
- 1 tablespoon of Ghee
- 1 medium chopped onion
- 1 chili pepper, seeds removed and chopped*
- 3 cloves of garlic, chopped
- 1 teaspoon chili powder**
- 1 tablespoon cumin
- 11/2 teaspoons honey
- 1/2 teaspoon salt
- 1 cup tomato paste
- 2-3 cups water
* Chili pepper- I used a chipotle chili from a can that I had received from a care package (Thanks Mom!). If you’re in Uganda you can use a whole or half of the African Green Chili pepper pending on your spice preference. You can even just use a mild Jalapeno if you have access to it. Your choice!
** If using Mexican Chili powder you can increase this to 1 tablespoon. If in Uganda and using Indian Chili powder follow the measurement I listed above.
- Heat the ghee in a pot over medium heat.
- Saute the onions, and chili pepper until tender about 3-4 minutes.
- Add in Chili pepper and garlic and saute for an additional minute.
- Add the chili powder, cumin, honey, and salt and stir till fragrant. About 1 minute.
- Add the tomato paste and enough water to thin the sauce to a gravy consistency.
- Bring the sauce to a simmer and let cook 5 minutes. Taste for seasoning and adjust salt as needed.
- Use an immersion blender or standing blender to blend until smooth.