#cornenchiladas

These gluten-free green chili breakfast enchiladas are filled with a savory mixture of chicken, green chilies, and spices, all wrapped in corn tortillas and baked to cheesy perfection. Perfect for a hearty and satisfying breakfast or brunch!

Ingredients: 8 corn tortillas. 1 cup cooked and shredded chicken breast. 1 cup canned green chilies. 1 cup shredded cheddar cheese. 1/2 cup diced onion. 1/2 cup diced bell pepper. 4 large eggs. 1/4 cup milk or dairy-free alternative. 1/2 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Preheat the oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add diced onion and bell pepper, saut until softened. Add shredded chicken, green chilies, ground cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes, stirring occasionally. In a separate bowl, whisk together eggs and milk. Pour a small amount of the egg mixture into the bottom of a greased baking dish. Fill each corn tortilla with the chicken mixture, roll them up, and place them seam side down in the baking dish. Pour the remaining egg mixture over the top of the enchiladas. Sprinkle shredded cheddar cheese on top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through. Serve hot, garnished with chopped cilantro, avocado slices, and a dollop of sour cream if desired.

Prep Time: 20 minutes

Cook Time: 25 minutes

Corn and Bean Enchiladas

It is tough to make beige foods like enchiladas look good in pictures but they definitely tasted good. Fantastic for summer when corn and tomatoes are in season. This is inspired from many different recipes and I change it around a little every time. This is a recipe in 4 parts (prep time 30 min)

Red sauce: Blitz one small can whole tomatoes, half a preserved lemon, 4 cloves of garlic and 2 soaked Arbol red chillies in the vitamix. Add 1 tsp of cumin powder, 1 tsp coriander powder, 1 tsp salt and cook for 15 min. Add 1 tsp of balsamic vinegar

White sauce: While the red sauce is cooking- brown 1 tbsp all purpose flour in 1 tbsp butter over medium heat for 1-2 min. Whisk in 1 cup whole milk. Add 1 tsp salt and 1 tsp cumin powder

Filling: Steam 3 corn cobs- cut off the kernels. Add to one can of vegetarian baked beans in tomato sauce. Add half the red sauce and half of a white onion finely chopped.

Salsa: chop 2-3 large heirloom tomatoes, 1/4 onion, 1 jalapeño and lots of cilantro. Add salt

Assemble:

Brush your tortillas with a little oil. Wrap in 2 layers of wet paper towels and microwave for a minute (thanks America’s test kitchen)

Pour the red sauce in your casserole dish. Take a softened tortilla, add the filling and fold, place seam side down in the pan. Fill your pan up with stuffed tortillas. Pour white sauce over the tortillas. Top with some shredded cheese (I like Colby jack or pepper jack).

Bake at 350 F covered with foil for 30 min and uncovered for 10 min till light brown

Top with fresh pico de gallo.