I love love LOVE Mexican food. I'm a big fan of anything spicy (not just "Minnesota spicy," real spicy). The great thing about making Mexican food at home is how easy it is to swap out ingredients for gluten free counterparts. Corn tortillas require a little different attention than flour tortillas, but it is an easy adjustment to make. As always, make sure to check labels, but most of the ingredient you need are naturally gluten free. My family made this recipe before going gluten free, and we found that it transitioned very easily to fit my dietary needs.
Ingredients:
10-12 corn tortillas
1/2 cup chopped onion
4 cloves minced garlic
1 teaspoon ground coriander
1/4 teaspoon black pepper
2 tablespoons butter
3 tablespoons all purpose gluten free flour
8 oz. sour cream
2 cups chicken broth (check for gluten!)
1-2 jalapenos, canned or fresh
2 cups shredded Monterrey Jack cheese
2 cups chopped, cooked chicken (about 1 full breast)
Optional topping ideas: sour cream, salsa, lettuce, diced tomatoes, green onions, black olives
1. Preheat oven to 350 F
2. For the sauce, sautee onion, garlic, coriander and black pepper in your butter (you could use margarine, but why?) until the onions are tender and translucent. This should take about five minutes or so.
3. Meanwhile, stir the flour (whatever you have on hand should do fine) into the sour cream. Add this to your onion pan and stir until everything is combined.
4. Stir in the chicken broth and the jalapenos all at once. You can adjust the spiciness level by removing some or all of the seeds in the peppers. Stir the sauce frequently until it is thick and bubbly, which should only take a few minutes.
5. Remove from the heat and add about half of the cheese. If you like more cheese, add more. (I've added up to 4 cups of cheese). If you like less cheese, you can add as little as 1/2 cup to the sauce and 1/2 cup for topping.
6. To prepare the tortillas for rolling, wrap them in a damp paper towel and microwave them for about 30 seconds. This will steam them up and make them easier to work with.
7. Stir half of the sauce into your cooked chicken, and reserve the other half for topping. Place about 1/4 of the chicken-sauce mix in each tortilla, roll em up and place them seam side down in a baking dish. Then pour the rest of that tasty sauce on top. At this point, is acceptable to lick the spoon.
8. Cover the dish with foil and pop it in your 350F oven for about 35 minutes, then remove the foil, add the rest of your cheese and bake it until the cheese is all melty and gooey. (About 5 minutes, depending on the amount of cheese.)
9. This is the most challenging part: Let them sit for about 5-10 minutes or you'll have molten cheesy chicken burning the insides of your mouth. Top however you want (I like to keep mine pretty simple) and feast.
These also make great leftovers and keep for about a week in the fridge, if they last that long. They also stand up pretty well in the freezer.
Thanks for reading, see you next week. --courtney
Ingredients:
10-12 corn tortillas
1/2 cup chopped onion
4 cloves minced garlic
1 teaspoon ground coriander
1/4 teaspoon black pepper
2 tablespoons butter
3 tablespoons all purpose gluten free flour
8 oz. sour cream
2 cups chicken broth (check for gluten!)
1-2 jalapenos, canned or fresh
2 cups shredded Monterrey Jack cheese
2 cups chopped, cooked chicken (about 1 full breast)
Optional topping ideas: sour cream, salsa, lettuce, diced tomatoes, green onions, black olives
1. Preheat oven to 350 F
2. For the sauce, sautee onion, garlic, coriander and black pepper in your butter (you could use margarine, but why?) until the onions are tender and translucent. This should take about five minutes or so.
3. Meanwhile, stir the flour (whatever you have on hand should do fine) into the sour cream. Add this to your onion pan and stir until everything is combined.
4. Stir in the chicken broth and the jalapenos all at once. You can adjust the spiciness level by removing some or all of the seeds in the peppers. Stir the sauce frequently until it is thick and bubbly, which should only take a few minutes.
5. Remove from the heat and add about half of the cheese. If you like more cheese, add more. (I've added up to 4 cups of cheese). If you like less cheese, you can add as little as 1/2 cup to the sauce and 1/2 cup for topping.
6. To prepare the tortillas for rolling, wrap them in a damp paper towel and microwave them for about 30 seconds. This will steam them up and make them easier to work with.
7. Stir half of the sauce into your cooked chicken, and reserve the other half for topping. Place about 1/4 of the chicken-sauce mix in each tortilla, roll em up and place them seam side down in a baking dish. Then pour the rest of that tasty sauce on top. At this point, is acceptable to lick the spoon.
8. Cover the dish with foil and pop it in your 350F oven for about 35 minutes, then remove the foil, add the rest of your cheese and bake it until the cheese is all melty and gooey. (About 5 minutes, depending on the amount of cheese.)
9. This is the most challenging part: Let them sit for about 5-10 minutes or you'll have molten cheesy chicken burning the insides of your mouth. Top however you want (I like to keep mine pretty simple) and feast.
These also make great leftovers and keep for about a week in the fridge, if they last that long. They also stand up pretty well in the freezer.
Thanks for reading, see you next week. --courtney
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