Blue Corn Fish Enchiladas

Truth be told, if you’re looking for a gorgeous presentation, you shouldn’t pick this recipe, because it tends to blend together a bit when serving. But what it lacks in visual presentation, it makes up for in taste and speed (45 minutes from dragging the ingredients out of the fridge to sitting down to dinner). And it’s always a good thing when gluten-free and amazing taste can be used in the same sentence.

Blue Corn Fish Enchiladas

6 Blue Corn Tortillas, soft – straight out of the bag or very lightly roasted over gas flame or on a comal
1 lb. Orange Roughy (or other delicate white fish) , raw
1 jar El Pinto Red Chile Sauce or homemade gluten-free red chile sauce
3 cups shredded Mexican Cheese
1 tbsp dried, ground roasted cumin
1 tbsp dried, ground oregano
1 tsp. garlic salt

Prepare a 9X13 baking dish with non-stick spray. Layer bottom with 2 1/2 raw corn tortillas, one torn in half to fill in empty spaces. Top with 1/2 of the raw fish, laid directly on top of the tortillas, spaced out as evenly as possible. Cover with half of the jar of red chile (around 1 1/2 cups if homemade). Top with half of the cheese. Sprinkle half of the spices on top of the cheese. Repeat all steps for a second layer.

Cover with foil and bake in a 350℉ oven for 30 minutes. Remove foil and continue baking until cheese is bubbling and browned on edges. Remove, let sit for five minutes. Serve with Black Bean Salsa.

Black Bean Salsa

This light side dish is big on protein and can easily become a main dish.

1 can black beans, rinsed and drained
1 cup orange heirloom or cherry tomatoes, quartered
1/2 cup yellow corn, drained
1/4 cup salsa
1/4 cup chopped green onion
2 tbsp. fresh roughly chopped cilantro

Mix all ingredients; let marinate for at least one hour and up to two days. Serve cold.

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Gluten-Free Chicken Enchiladas

Gluten-Free Chicken Enchiladas

One of the challenges of dining gluten-free is eating a separate meal from your family. When you dish up some of these chicken enchiladas, your entire family will be begging for more.

4 chicken breasts, cubed
1 16 oz. jar El Pinto Green Chile Sauce
6 corn tortillas
5 cups shredded Mexican cheese (blend of cheddar and jack)

Note: If you are using leftover cooked chicken in this recipe, skip step one and simply toss the chicken with the green chile sauce.

1. In a prepared baking dish, add:
Chicken and El Pinto Green Chile Sauce (OR 1 1/2 cups gluten-free chicken broth, 1 cup chopped green chile, 1/2 cup chopped fresh tomatoes, 1 tbsp. minced garlic, 1 tsp. cumin, 1 tsp. salt). Bake for 30 minutes in a 350℉ oven. Set aside.

2. In a prepared 9X13 baking dish, layer 2 corn tortillas (do not pre-fry), tearing one additional tortilla in half to completely cover bottom of dish. Layer with half the chicken mixture and then half of the cheese. Repeat, ending with cheese.

Bake in a 350℉ oven for 45 minutes or until the cheese is bubbling and slightly browned.

Remove and serve. Top with fresh chopped lettuce and tomato. Suggested sides: Spicy Black Beans (1 can of black beans, rinsed and drained mixed with 1/4 cup salsa and microwaved until hot).