Easy from scratch chicken, spinach and cheese enchiladas with a smoky chipotle red sauce.
FOR THE SAUCE
- 1 14.5-oz can fire roasted tomatoes
- 2 cloves garlic
- 3–4 chipotle peppers in adobo sauce
- 1–2 Tbsp honey, maple syrup or agave
- 1 tsp smoked paprika
- 1 1/2 tsp ground cumin
- 1/4 cup cassava flour (or flour of choice)
- 2 tsp olive oil
- zest of a lime
- juice of a lime
- 1/2 tsp sea salt
FOR THE ENCHILADAS
- 2 chicken breasts, shredded
- 4 cups of spinach, steamed or blanched
- 2 cups shredded white cheddar cheese, divided
- fresh cilantro, rough chopped
- 3–4 radishes, thinly sliced
- crumbled queso fresco cheese
MAKE THE SAUCE
- Add all ingredients for the sauce to a high speed blender. Blend till smooth. Set aside.
BUILD THE ENCHILADAS
- Preheat oven to 400 degrees, convection setting.
- Add 1/3 of the sauce to the bottom of the baking dish and spread evenly.
- Lay out on the kitchen counter top 6 tortillas. Fill evenly with shredded chicken, blanched spinach and half the shredded cheese. Roll and layer side by side in the baking dish.
- Top enchiladas with remaining sauce. Sprinkle with remainder 1 cup of shredded cheddar cheese.
- Bake enchiladas for 20 minutes.
- Remove from oven. Garnish with cilantro, radishes and additional cheese. Serve and enjoy.
- Be sure to squeeze out excess water from the spinach before adding into enchiladas.
- Make this recipe gluten free by using cassava or almond flour tortillas.
- If making for meal prep, don’t add the sauce on the tortillas until your ready to bake and eat.
- Enchiladas are delicious with a mix of dark and white meat. Feel free to prepare them with either type of shredded chicken or leftover holiday turkey.
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