Sprouted Organic Corn Chicken Enchiladas
If you are anything like me, you LOVE Mexican food, BUT you know at least a little bit about nutrition, the food industry, and the state of our food quality. I consider myself somewhat of a modern-day caveman (some have said metro-caveman, whatever that means) and I LOVE food, especially when prepared in a way that combines nature intended ingredients with a side of foods that do amazing things to our physiology and body.
I have found that focusing on picking great quality ingredients and combining foods that are not harmful to the body balances out taste, presentation, and the overall result.
What does all that nonsense have to do with organic chicken enchiladas?
Nowadays you have to know a lot and a little about a lot and a little of things. In a coco-nut shell, staying ahead of the food quality game is confusing and takes commitment! I prepared a special version of chicken enchiladas in honor of my mother (Mother’s Day) as she would be proud of her foodie son.
I went a little pepper crazy using SIX different peppers: habanero, pasilla, Serrano, jalapeno, ancho, and Anaheim! The sauce was UN-REAL and super easy! The hard part was trying NOT to touch my eyes while chipping up all those peppers! (from the tears of joy, or course)
I hope you enjoy the pictures as you follow along and if you have any questions about preparation, feel free to comment!
- 1 Package Good Life Sprouted Corn Tortillas (defrosted and room temperature)
- 3 Habanero peppers
- 1 Pasilla pepper
- 3 Serrano peppers
- 2 Jalapeno peppers
- 2 Ancho peppers (I used dried)
- 1 Anaheim pepper
- 4 Tbsp. chili powder
- 4 Tbsp. coconut oil
- ¼ cup yellow onion, diced
- ½ Tbsp. sea salt
- 1 Tbsp. oregano
- 2 cups organic tomato sauce
- ½ cup purified water
- 2 cloves garlic, minced/diced
- 1 ½ Tbsp. cumin
- 1 ¼ lb Organic chicken breast, diced/minced OR shredded
- 2 Tbsp. coconut oil
- 1 Tbsp. balsamic vinegar
- ¼ cup yellow onion, diced
- 1 medium Heirloom tomato (mainly for the picture, but they taste amazing)
- 1 Tbsp. cilantro
- 1 Tbsp. green onion, diced
- 4 oz. goat cheese
- 7 oz. Kerry Gold Grass-fed cheese
Directions (pre-cooking): ( I like to chop and do all of my cutting before diving into the cooking and preparation.
1.) Chop, dice, mince all peppers, mix in a bowl set aside.
2.) Shred Kerry Gold (or other cheese) set aside and chop up goat cheese, set aside.
3.) Chop, dice the chicken breast, set aside.
4.) Chop garlic, onions, green onions, cilantro, and tomato set aside.
5.) Open tomato sauce can, set aside.
6.) Pre-heat oven to 300° and set aside a medium/large baking dish.
1.) On medium heat, in large sauce pan, add 2 Tbsp. coconut oil, diced chicken, ½ onions, 1 Tbsp. balsamic vinegar, cook and stir chicken frequently. Cook for 5-8 minutes, let marinate in pan. Turn off heat.
2.) On medium/high heat in separate sauce pan add 4 Tbsp. coconut oil, cumin, chili powder, oregano, salt, onion, garlic, let stand for 2 minutes.
3.) Add chopped peppers to sauce pan #2. Stir and cook for 5-8 minutes. Add tomato sauce and water, stir, cook for 2 minutes, reduce heat.
4.) Add a small layer of sauce to baking dish.
5.) Stuff each tortilla with a small handful of chicken, both cheeses, tomato, any onions/cilantro ( I added some in and let some for enchilada garnish). Line each tortilla in a row or stack depending on size of dish.
6.) After all tortillas are evenly stuffed, drizzle the rest of your sauce over tortillas and add any left over fillings, like extra cheese (if ya like things cheesey, like my puns).
7.) Bake in oven for 8 minutes at 300°! Remove and eat em up!