Pearl's New Mexican Enchiladas

INTRODUCTION
New Mexico  is the chile capital of the U.S.  Pearl Pacheco is a born and raised true blue New Mexican. Recently, I have had the pleasure of being treated to the most amazing home-cooked New Mexican food. Enchiladas are my favorite. Pearl agreed to share her recipes on my recipe blog. This is not restaurant food. Dairy free, gluten free enchiladas cannot be found in restaurants. Traditionally enchiladas have oodles of cheese, and are usually made with corn or flour tortillas.  I have not eaten enchiladas in years.

​Well, Pearl made these amazing dairy free, gluten free, corn free, enchilada dish that I dove into with relish.  Her enchiladas are the real thing sans gluten, corn and dairy. These recipes have chicken, red chile, and/or green chile, and tortillas made from vegetables. There's even a recipe for a special vegan version.   Thanks for sharing, Pearl!

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 INGREDIENTS & DIRECTIONS

​2 lbs boneless skinless chicken thigh​s cut into small pieces.
Cook in Instant Pot for 7 minutes 
or
1 whole boned and skinned  rotisserie chicken cut into small pieces


For Red Chile Enchiladas: Boil a handful Red Chile Pods until soft. 
For Green Chile Enchiladas:  Use about 1 cup Roasted Hatch Green Chiles, 

​Place in blender with
1 T Cumin powder
4 - 6 cloves Garlic
1 red onion
3T Hot Chile Powder (Omit for Green Chile Enchiladas)
Strain in colander.
Thicken sauce with 2T Arrowroot powder
​Add chicken to sauce and set aside. 

Warm gluten free or corn or wheat tortillas (I use Mikeys gluten free greeen, yellow or purple tortillas) with a little coconut oil to soften.

Layer in a 9 x 9 square or 9X 13 oblong pan with tortillas, sauce and ending with cheese.  (I use dairy free cheddar or Mexican 3-cheese from Daiya or Follow Your Heart) . 
​
Bake at 350F for 15 - 20 minutes or until cheese is melted.

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