Chicken and Goat Cheese Enchiladas from Bites & Booze

YouTube has a new food-centric channel called HUNGRY and they just launched a new gluten-free cooking show called Bites & Booze: Gluten Free. They contacted me a few days ago and asked if I would be interested in showing a couple of the clips along with the recipes and I said “sure, a gluten-free cooking show – why not”!

HUNGRY, from the multimedia studio Electus, will satisfy your appetite for a new take on culinary shows and celebrity chefs. HUNGRY’s high-impact, original programming offers the perfect blend of strong characters and unique personalities with real, helpful, and highly entertaining tidbits on everything food. From intense culinary challenges and one-of-a-kind dining experiences, to hilarious food pranks and gastronomic adventures, HUNGRY aims to feed the food obsession in each of us. Viewers can subscribe to HUNGRY for trailers and show updates at: www.youtube.com/hungry.

Chicken and Goat Cheese Enchilada Recipe:

Ingredients:
2 poblano peppers
2 tablespoons extra virgin olive oil
1 medium red onion, finely chopped
3 garlic cloves, minced
1 tablespoon dry Mexican oregano
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons sea salt
1 cup dry white wine
32 ounce can crushed tomatoes
3 cups chicken stock
2 tablespoons sriracha
1 store-bought rotisserie chicken, shredded
1 log (16 ounce) goat cheese
3 tablespoons chopped cilantro
4 scallions, thinly sliced
18 (6 inch) corn tortillas, warmed in oven or microwave.
A 15×10 or (2) 9×13 inch baking dishes
2 jalapenos, thinly sliced

Directions:
Pre-heat oven to 375 degrees F.

1.Char poblano peppers over an open flame. Place peppers in a bowl and cover with
plastic wrap. Set aside for 8-10 minutes until skins softened and are easy to remove.
Seed and stem poblano peppers. Chop finely.

2.Heat olive oil in a sauté pan over medium-high heat. Add the onion, garlic and sauté
until onions become soft and translucent, about 6-7 minutes. Sprinkle in the oregano,
cumin, paprika, chopped poblano, and salt. Continue to cook another 3-4 minutes until
vegetables begin to caramelize slightly. Deglaze pan with the wine and scrape any
brown bits from the bottom of the pan. Let wine reduce to almost nothing before adding
in the tomatoes, chicken stock, and sriracha. Simmer uncovered for 30 minutes. 
Allow
sauce to cool. Transfer to blender or food processor and purée until smooth. Adjust salt
to taste.

3.For the Filling: in a bowl combine shredded chicken, goat cheese, cilantro, and half of
the scallions. Set aside.

4.To assemble enchiladas: ladle enough sauce to just coat the bottom of the baking
dish. Dip each tortilla in remaining sauce to coat and fill each one with about 2
tablespoons of the chicken mixture. Roll tortillas into 1 1/2 inch enchiladas. Place
enchiladas seam side down in the baking dish. Set aside 1/2 cup of sauce and pour
remaining sauce over top. Bake enchiladas in pre-heated oven on middle rack for 20-25
minutes or until enchiladas are crispy and brown around the edges.

Top with reserved sauce, sliced scallions, and jalapenos.

Serves: 8

Note: I have not been compensated to post this on my site, nor have I tried this particular recipe.

 

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