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Chicken or Seitan, and Bean Enchiladas in a Tomato and Tomatillo Herb Sauce with Avocado Sour Cream


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Chicken or Seitan, and Bean Enchiladas in a Tomato and Tomatillo Herb Sauce with Avocado Sour Cream
Chicken or Seitan, and Bean Enchiladas in a Tomato and Tomatillo Herb Sauce with Avocado Sour Cream
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Votes: 0
Rating: 0
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Ingredients
  • vegetable oil
  • 1/2 onion diced
  • 4 cloves garlic chopped
  • salt
  • ground black pepper
  • 6 Roma tomatoes quartered
  • 4-5 Tomatillos quartered
  • 1/2 Poblano pepper diced
  • 4 slivers Habañero pepper
  • juice of ½ lime
  • 1/2 cup fresh parsley and cilantro chopped
  • 2 tbsp South of My Border Mexican Blend or substitute following 4 spices: Equal parts cumin, paprika, chili powder and oregano
  • 2 breasts chicken or 16 oz. Seitan diced
  • 1 can refried beans
  • shredded Cheddar and Monterey Jack cheese
  • tortillas (large) flour or corn- I like corn better but they tend to fall apart easier when baked,
  • avocado
  • sour cream
Servings:
Ingredients
  • vegetable oil
  • 1/2 onion diced
  • 4 cloves garlic chopped
  • salt
  • ground black pepper
  • 6 Roma tomatoes quartered
  • 4-5 Tomatillos quartered
  • 1/2 Poblano pepper diced
  • 4 slivers Habañero pepper
  • juice of ½ lime
  • 1/2 cup fresh parsley and cilantro chopped
  • 2 tbsp South of My Border Mexican Blend or substitute following 4 spices: Equal parts cumin, paprika, chili powder and oregano
  • 2 breasts chicken or 16 oz. Seitan diced
  • 1 can refried beans
  • shredded Cheddar and Monterey Jack cheese
  • tortillas (large) flour or corn- I like corn better but they tend to fall apart easier when baked,
  • avocado
  • sour cream
Servings:
Instructions
For the Sauce:
  1. You should prepare this first because it should simmer for at least two hours.
  2. In a coverable pot, sauté garlic and onion in 1 tbsp of vegetable oil with a pinch of salt and pepper for approximately 1 minute on medium high heat until onions become translucent.
  3. Add tomatoes and tomatillos and cover pot for approximately 5 minutes to allow the tomatoes and tomatillos to become soft. Start “squishing” the tomatoes to release the juice and fibers.
  4. Add poblano and habanero peppers, lime juice, parsley, cilantro, South of My Border Mexican Blend or substitute spices and stir. Cover, set heat to medium low and let simmer for 2 hours occasionally stirring. While sauce simmers, marinate chicken or seitan. Let cool to room temperature before using in the next step.
For the filling:
  1. Marinate chicken or seitan in a pinch of salt, pepper, South of My Border Mexican Blend or substitute spices for at least 20 minutes, but best to do it while sauce is simmering.
  2. Sauté chicken breasts or seitan in vegetable oil for about 5 minutes. Drain the oils and liquid and then cover and set aside to cool.
  3. Open can of refried beans and place in a bowl. Add about a cup of the tomato/tomatillo sauce, the chicken or seitan, and about a ½ cup of the shredded cheese and mix thoroughly. This will be your filling.
To create the Enchiladas
  1. Preheat oven to 350 degrees.
  2. Dip the tortillas in the sauce to make them more pliable. Lay them flat and put about a cup of the filling on one end (after your first, you can estimate the exact amount of filling needed- it may be more or less than the cup, depending on the size of your tortillas).
  3. Roll the tortillas up and then fold the edges underneath. Place the tortillas in a greased casserole dish side by side.
  4. When the filling is all used up, pour the cooled tomato/tomatillo sauce on top of the tortillas. Top with a generous helping of the shredded cheese, ground black pepper, sprinkle of South of My Border Mexican Blend or substitute spices, parsley and cilantro.
  5. Chicken Enchiladas: Cover the dish with tin foil, place in oven and bake for about 25 minutes. Then uncover and cook for another 10 minutes until cheese becomes golden brown. Can put under broiler for about 2 minutes to get them golden brown.
  6. Seitan Enchiladas, bake uncovered in oven for 20 minutes until cheese is melted and becomes golden brown. Can put under broiler for about 2 minutes to get them golden brown
Avocado Sour Cream Topping
  1. While enchiladas are cooking, take the avocado from the skin and place in a bowl with 2 tbsp of sour cream, juice of half a lime, salt, pepper and South of My Border Mexican Blend or other spices. Mix thoroughly.
  2. Top Enchiladas with Avocado sour cream before serving.
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