Almond-Flour Enchiladas with Mexican Rub Chicken, Vidalia Onion and Sauteed Kale

Today’s Almond-Flour Enchiladas were my attempt to cook some of my husband’s favorite food, and while acknowledging that most of the breaded, casserole-y mid-west comfort foods that we were raised with are now firmly out of reach, this was a win!  I combined a couple of different recipes and tossed in my own two sense and the result was caliente!  (Yes, I have been planning on using that word since dinner).  In all honesty, I really enjoyed the whole meal.  It was spicy but still kept a lot of the freshness through using uncooked tomatoes and fresh cilantro as a topper.  By using a minimal amount of cheese, it was saved from being too greasy and instead, we were able to enjoy the taste of chili pepper against the subtle backdrop of crispy almond flour tortillas!

It was a bunch of work but by splitting it up over a couple of days, I never spent more than an hour at a time.  On Saturday, I assembled the tortillas.  I cheated and used “Get Real’s” Almond Flour Recipe.  It made 4 tortillas- perfect for my husband and I!  However, it would be worth doubling or even tripling the recipe and freezing them if making tortillas often.  Also, let’s be real- these aren’t going to be the thin, flexible wheat flour tortillas or the delectable, crispy corn tortillas.  They will be almond flour tortillas, so therefore not quite as strong.  But by making them thin enough, they can be flexible enough to hold their stuffing.  And though they weren’t the perfect circles of their store bought counterparts, I liked the irregularity.  It was like a visual high-five to the fact that I made them myself.

Ingredients- makes 4 tortillas

  • 2 eggs
  • 1 -3 tsp water
  • 1 teaspoon(s) paprika
  • 1/4 cup(s) almond flour
  • 1/2 cup(s) shredded Monterey jack or cheddar cheese  (I used aged Boar’s Head Cheddar)

Directions

  • Mix all of the ingredients in a blender to create a smooth batter.
  • Coat griddle with coconut oil and place over medium heat.
  • Once the skillet is well heated, pour the batter onto the skillet to create the tortillas, thinning the batter with a spatula if necessary.
  • Let the batter cook untouched until it is set on the bottom, then carefully flip the tortilla and cook the other side for a minute or less.
  • Wipe the skillet with a paper towel every now and then to prevent burning.  Add coconut oil as needed.

Today I made up the red sauce and chicken rub.  Both were fairly simple.

Rub 

Team effort! Mike mixed and spread the rub. What a guy!

1 tsp onion powder

3/4 tsp Salt

3/4 tsp Pepper

1 clove minced garlic

1/2 tsp Chili Powder

1/4 tsp Cumin

1/2 tsp cayenne pepper

Mix ingredients together and rub into chicken (We used three, 5 ounce chicken breasts) .  Pre-heat oven to 350 degrees and cook in covered pan for 30-35 minutes.

Red Sauce

5 roma tomatoes

1/2 vidalia onion

1 clove garlic

1 jalapeno pepper

1 tsp Chili Powder

1 tsp cumin

Blend in high speed blender or food processor until pureed.  Then  cook in sauce pan for 20-30 minutes. * Note- we used half for our enchiladas tonight and froze half for future evenings.

PLUS!  Sautee 2 cups of kale and 1/2 vidalia onion in about 1 tbls of olive oil.

Vitamin K overload!

Then…  assemble!

We situated our four tortillas in a small corning ware and stuffed them with kale, onion and chicken.  We couldn’t get them to wrap without being a bit crumply so we simply folded them in half like a taco.

I then poured about 3/4 cup of red sauce over the entire patch, coating them all.  Then I cut up an additional roma tomato and dropped it over the red sauce. Lastly, I shredded a cup of Boar’s Head Montery Jack cheese over the top.  I suspect more would have been tasty but since dairy and I have been in a long term conflict, I decided not to give much ground.

We stuck it into the oven at 375 degrees for 20 more minutes and then served immediately with chopped cilantro and 1/2 lime each to squeeze onto the enchiladas.  Delicious!

Warning, this is not for the faint of palette.  These babies pack a punch!

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2 thoughts on “Almond-Flour Enchiladas with Mexican Rub Chicken, Vidalia Onion and Sauteed Kale

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