Saturday, January 5, 2013

GF/DF/Soy/Egg/Corn-Free Chicken Enchiladas

I have been dying for enchiladas for months now, but had no idea how to take this task on.  I cannot use corn shells because I cannot eat corn.  Rice flour is not always the easiest to work with, especially when you are talking about making tortillas.

But my brain got thinking, I have been using the Bob Mills Gluten Free Pizza crust for quite a few new things.  Why not try and figure out a way to make enchilada casserole.  This turned out to be so much easier than I expected.

Chicken Enchiladas

Shell Ingredients:
1 package Bob Red Mills GF Pizza crust (the link if for a case, not 1 regular package)
2 tsp of Milled Flax seed
1/2 cup coconut oil
1 tsp salt
Extra rice flour for dusting
1 3/4 cup warm water

Prepare pizza crust according to directions using flax seed in place of eggs.  I added a touch extra coconut oil to allow the crust to be moist.  Set aside in a warm area and allow to rest for 20 minutes.

While the "shell" mixture is resting, prepare your filling.

Filling ingredients:
1 pound cooked shredded chicken (I used boneless chicken thighs)
1 can 14 oz black beans
1 can 14 oz diced tomatoes (half the liquid drained)
1 yellow pepper - diced (or use whatever color you want)
2 tsp cumin
a couple dashes of cayenne pepper
2 tsp salt

If your chicken is not cooked, dice and start cooking the chicken.  Add cumin, salt and cayenne pepper.  Add diced pepper.  Sautee together until almost done, add black beans and diced tomatoes.  Stir and simmer for about 10 minutes.

Enchilada Sauce
**We do not use canned because of allergies, so I discovered this sauce and it's a very close red enchilada sauce taste.
1/2 cup tomato juice
a couple dashes of cayenne pepper
1 tsp cumin
2 tsp salt

Put all ingredients in a sauce pan and allow to simmer for about 15 minutes.

Once your filling is cooked, you can begin assembling.  I use a 8 x 12 inch casserole dish for this.  I line with parchment foil to keep from a massive mess.

 I used my little Pampered Chef roller to roll out sheets of the dough very thinly.

I repeated layers of dough, filling and Diya cheese until I was out of filling.  It was 4 layers.  I put a dough layer on top, and then poured my enchilada sauce on top.  ****I did not put any enchilada sauce in the layers....only on top.****
So my enchilada casserole looked like this when ready to go into the oven.

 I covered with aluminum foil and baked for 35 minutes at 400 degrees.

I sprinkled some cilantro on the enchilada casserole.  Served it with sour cream (for those in the family that can eat dairy) and avocado slices.  My hubby who isn't a fan of the vegan Diya cheese, enjoyed this casserole also.

Enjoy....hope someone can use this!

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