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Gluten-free Enchiladas and Refried Beans

February 27, 2011

Gluten-free Enchiladas

These enchiladas are such a delicious warm comfort food. Enjoy them on their own or make a feast by adding homemade not so refried -refried beans. Luckily, corn tortillas are easy to find and almost always gluten-free. Try if you can to buy them fresh. Luckily, MarketBasket always has a constant supply for us, here in Natick, MA. I add shredded grilled chicken to the mix. It adds a little extra protein and we love the grilled flavor. They are pretty easy to make, just don’t over stuff the tortillas or they will become very hard to handle. I hope you enjoy.

Enchilada Ingredients

  • Canola oil spray
  • 18 corn tortillas
  • 1 vidalia onion, chopped
  • 1 clove of garlic, minced
  • 2 cups of medium salsa
  • 3 Tbsp of tomato paste
  • 1 cup warm water
  • 2 cup of canned fire roasted crushed tomatoes
  • favorite hot sauce to taste
  • salt and pepper to taste
  • Olive oil
  • 1 lb of shredded cheese
  • 1 lb of grilled chicken
  • cilantro
  • sour cream
  • lettuce

Directions

Preheat oven to 350. Spray a large skillet with canola oil and place over medium high heat. Add first tortilla to the skillet. Cook for 30 seconds, using a spatula, lift and slide the second tortilla under the first. Cook for 30 seconds. Repeat until you have completed cooking the stack. Place the stack on a plate and set aside. In the same skillet, add 1 tbl of olive oil and return heat to medium. Add the chopped onion and saute until translucent. Add the garlic and saute until browned. Turn the heat to low and add the salsa to the onions and garlic. Dissolve the tomato paste into 1 cup of warm water. Add to the skillet. Add the crushed fire roasted tomatoes to the skillet. Simmer until the mixture has reduced slightly and the tomatoes begin to turn in color. Meanwhile, shred the grilled chicken with a fork.

Spray a glass or ceramic rectangular baking dish with canola oil. Fill about 2/3 of the tortilla with shredded cheese and chicken. Roll up the tortilla and place it in the baking dish seam side down. Repeat until all tortillas are filled. Pour the sauce over all of the tortillas in the pan so that they are entirely covered. Cover with the remaining grated cheese. Bake for 15 minutes until the cheese melts and becomes golden.

Serve and garnish with cilantro, scallions, chopped lettuce, sour cream and not so refried, refried beans.

Not So Refried-Refried Beans

  • 4 lbs dried pinto beans
  • 1 large onion
  • 10 cloves of garlic
  • olive oil
  • 1 Tbl dried epazote
  • 1 tbl dried oregano
  • salt

Soak the beans overnight, covering them with 3 inches of cold water. When you’re ready to cook, drain the beans and rinse them thoroughly, cover with more cold water, bring to a boil, then lower the heat and simmer. Adding water as needed. Crumble the epazote in. Chop the onion and garlic fine. Sauté the onion and garlic in olive oil in a skillet until browned. Add them to the beans when they are starting to get soft. Add the oregano. Add salt and pepper to taste. Simmer until the beans are soft enough that they squish between your fingers. Turn off the heat and mash the beans with a potato masher or an immersion blender if you have one. Taste, add salt, pepper or hot sauce as needed.

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