Chicken or Beef Enchiladas (Gluten Free)

Chicken or Beef Enchiladas 6

Chicken or Beef Enchiladas

Enchiladas have always been a favourite in our house. Since discovering I have a slight gluten and corn intolerance I have been looking for alternatives to breads which includes foods like tortillas. So for this recipe I’m using my chickpea flour pancakes which for me taste just as good as tortillas if not better. Also, for this dish, I slow cook the sauce and add the meat in at the end. You don’t need to have a slow cooker as there is an ‘on the hob’ version too.

Enchiladas originated in Mexico and date back to at least Mayan times. Back then people would roll or fold tortillas around small fish. When the Spanish conquered Mexico in 1519 they documented a great feast that was held by the Europeans. The feast included foods served in corn tortillas. So what is good enough for the Spanish is good enough for us.

Howard and I used to eat this meal a lot when we first together. So I don’t think Ted has ever tried it. As a mum of a fussy eater I’m always a little apprehensive when it comes to feeding my son new foods. At first he was a little bit shy of the meal but I was pleasantly surprised by his enthusiasm for the food on his plate. The dish is loaded with veg which he tells me almost on a daily basis he doesn’t like. However, at the end of the meal, there was a nearly clean plate. So this dish is definitely worth a try, especially on those fussy eaters.

Serves 4

For the sauce on the hob

Equipment needed

Equipment

Chicken or Beef Enchilidas

Chicken or Beef Enchiladas

  • Sharp knife
  • Chopping board
  • Grater
  • Tablespoon
  • Teaspoon
  • Frying pan
  • Wooden spoon

Ingredients needed

  • Mince beef x 500g or cooked or uncooked chicken x 500g
  • Onions x 1 large
  • Garlic
  • Carrots x 2
  • Yellow pepper x 1
  • Red pepper x 1
  • Tomatoes x 1 400g tin
  • Tommy K or tomato puree x 2 tbsp
  • Chicken stock or bone broth x 250 ml
  • Oregano x 1 tsp
  • Bay leaves x 2
  • Ground cumin x 1 tsp
  • Ground coriander x 1 tsp
  • Ground ginger x 1/2 tsp
  • Mild or hot chilli powder x 1 – 2 tsp
  • Ground cinnamon x 1/2 tsp
  • Salt and pepper to taste
  • Olive oil

Method

  • Start by grating the carrots and slicing the pepper.
  • Next slice the onions and the garlic.
  • Heat the pan on a medium to high heat.
  • Add enough olive oil to cover the base of the pan.
  • When the pan has heated add the onions and garlic.
  • Fry for about 2 minutes using the wooden spoon.
  • Then, if using mince beef or uncooked chicken, add it to the pan now.
  • Cook for another 5 mintues or until the meat has browned.
  • Finally add in the peppers and cook for 2 more minutes.
  • Pour over the stock or broth and tomatoes.
  • Add the grated carrots, bay leaves, oregano, spices and tommy k or tomato puree.
  • Add the salt and pepper to taste.
  • Stir all the ingredients into the sauce and then bring to the boil.
  • Turn the heat down and leave to simmer for about 40 minutes.
  • If using cooked chicken, like leftovers, add it in near the end of the 40 minutes.
  • Meanwhile make the guacamole and the pancakes.

For the slow cooker

Equipment needed

Chicken or Beef Enchiladas 5

Chicken or Beef Enchiladas

  • Sharp knife
  • Chopping board
  • Grater
  • Slow cooker
  • Large stirring spoon
  • Teaspoon
  • Tablespoon
  • Frying pan
  • Fish slice

Ingredients needed

  • Mince beef x 500g or cooked or uncooked chicken x 500g
  • Onions x 1 large
  • Garlic
  • Carrots x 2
  • Yellow pepper x 1
  • Red pepper x 1
  • Tomatoes x 1 400g tin
  • Tommy K or tomato puree x 2 tbsp
  • Chicken stock or bone broth x 250 ml
  • Oregano x 1 tsp
  • Bay leaves x 2
  • Ground cumin x 1 tsp
  • Ground coriander x 1 tsp
  • Ground ginger x 1/2 tsp
  • Mild or hot chilli powder x 1 – 2 tsp
  • Ground cinnamon x 1/2 tsp
  • Salt and pepper to taste
  • Olive oil

Method

  • Peel and slice the onions and garlic and put into the slow cooker.
  • Grate the carrots and slice the peppers put these into the slow cooker.
  • Add the tinned tomatoes and chicken stock or bone broth.
  • Sprinkle in all the herbs and spices, plus the tomato puree.
  • Then put the bay leaves in and season with salt and pepper to taste.
  • Finally stir all the ingredients together and put on a low heat for eight hours or a high heat for four hours.
  • Thirty minutes before the end of the cooking process fry the beef or uncooked chicken and add to the slow cooker.
  • If using cooked chicken add in thirty minutes before the end too.

For the Guacamole

For the pancakes

Equipment needed

Chicken or Beef Enchiladas 7

Chicken or Beef Enchiladas

  • Mixing bowl
  • Whisk
  • Measuring jug
  • Frying pan
  • Fish slice
  • Teaspoon

Ingredients

  • Chickpea flour x 200g
  • Brown rice milk or almond milk x 200mls
  • Eggs x 2 large
  • Olive oil for the frying pan
  • Salt x 1/4 tsp

Method

  • Start by weighing and measuring your ingredients.
  • Put the eggs, milk, flour and salt into a mixing bowl and whisk together.
  • Set aside
  • Place the frying pan on a high heat and add as much of the oil as needed to cover the base of the frying pan.
  • Spread the oil evenly using the plastic brush.
  • Then pour in about a eighth of the mixture.
  • Wait for the pancake to dry out especially around the outside and then flip it over.
  • It should be a nice golden brown colour on one side.
  • Once cooked remove from the pan and place on the baking tray.
  • Repeat this seven more times.

Building the enchilladas

Equipment needed

  • Board
  • Baking tray
  • Large spoon
  • Grater

Ingredients

  • Sauce from the slow cooker or on the hob
  • Smoked Paprika Guacamole
  • Pancakes
  • Cheese x 100g

Method for building

  • Lay a pancake onto the board.
  • Spoon in the sauce down the middle of the pancake.
    • Be careful not to overfill the pancake otherwise you won’t be able to roll it.
  • Now spoon on a little bit of the guacamole.
  • Then roll the pancake and put to one side of the baking tray.
  • Repeat this process until all eight pancakes are rolled up.
  • Then grate the cheese and sprinkle as evenly as you can over the top.
  • Put under the grill for a few minutes until the cheese starts to melt or is golden brown.
  • Then serve with a salad and enjoy.
  • Any leftover sauce that did not fit in the pancakes add to the plates.
Chicken or Beef Enchiladas 3

Chicken or Beef Enchiladas

There are lots of parts to this meal but if you wanted to make this as a mid week dish you could make the sauce at the weekend and the guacamole and freeze them. Then all you would need to do is make the pancakes on the day. I would suggest making the pancakes on the day because once they have been frozen they don’t roll as well. As I mentioned earlier, this meal was a massive success and I would highly recommend it for any fussy eaters out there. It hides lots of vegetables which is great for me as my son loves it. However you decide to enjoy this dish, as always, enjoy.