It looks like a pizza, is built like lasagna, but tastes like an enchilada. Yes, it’s my second full day on the gluten-free, dairy-free, egg-free regimen and so now I’m dreaming of the foods I can’t have right now. And with that I thought I’d share with you one of my favorite comfort food recipes so you can enjoy while I’m busy trying to learn to live without cheese (sniffle…).
**Gluten-free folks: rice tortillas work for this (they’re horrible for burritos but fine in this since they lay flat).
Stacked Chicken Enchiladas
1 cup onion, chopped 1 tbsp olive oil 4 cups tomato sauce mixed with a good size squirt of hot sauce 1/4 tsp cinnamon 1/4 tsp allspice 1 tbsp chipotle chiles in adobo, finely chopped, + 2 tsp sauce 1 tbsp tomato paste 1 tbsp brown sugar 1 tbsp white wine vinegar 3 cups shredded chicken 4-6″ corn or rice tortillas 1 cup pepper jack cheese, shredded 1 cup queso, crumbled 3 tbsp dried cilantro (or 5 tbsp if fresh)
**optional additions to the layers: black beans, chopped green chiles
Bake chicken at 375 for 20-30 min til just cooked, then shred.
In large pan over medium-high heat, cook onion with oil, stirring for 5 minutes. Stir in 3/4 cup of sauce and cinnamon -> vinegar. Add chicken, then bring mixture to a boil, stirring. Remove from heat and pour rest of sauce into a pie plate.
To build, dip tortilla on both sides in pie plate and place into another pie plate. Spread with 1/3 of chicken mixture and 1/2 of queso. Repeat, except with 1/2 of jack cheese. Repeat, except with rest of queso. For last tortilla, top with rest of sauce, jack cheese, and sprinkle with queso. (Use cilantro as desired throughout the layering).
Bake enchiladas 12-15 minutes until cheese bubbles on top. Cut into 4-6 wedges to serve.