These enchiladas were made, photographed and consumed in less than 24 hours. Yes! That is how amazing they are. I have a slight obsession with Mexican food, and when I can perfect some of my favorite foods, it is some-kind-of magical.
Typically, when I create Mexican food dishes that needs tortillas I usually make them myself. Don’t get me wrong, it does the trick for me. Until now… I had the pleasure of sampling Siete Family Foods’ Almond Flour and Coconut & Cassava Tortillas – which are gluten-free, grain-free and free of weird preservatives and oils. If the taste doesn’t win you over, the company’s family story will. Siete Family Foods is a mission-based company. They’re passionate about making and sharing real food, gathering together in authentic community, and advocating for healthier lifestyles among families. One of their quotes says it all:
What happens when a family joins together in their journey toward health? Amazing, life-changing things happen. Just ask the Garzas.
You can read their full story here.
So, not only is their mission amazing, but YASSSS! My tortilla prayers have been answered because their product also tastes AMAZING! So amazing, I honestly prefer them over the traditional tortillas we are accustomed to.
So, back to how I used these amazing beauties…
My goal was to create authentic-styled enchiladas. You could easily forgo the cheese, but since I can handle raw cheese every now and then, I chose to go all out. Other than that, these are completely 100% paleo/gluten free-friendly! I hope you enjoy! Meanwhile, I am going to order 5 cases of Siete Family Foods Tortillas – no joke, these are now a staple in our home!
Click here to order your very own Siete Family Foods tortillas! Also, you can see their tortillas in action on Instagram and Facebook!
- 8 dried roasted peppers, seeds and stems removed. ( I chose to mix peppers by using 4 guajillo peppers and 4 ancho peppers)
- 1 TB tomato paste
- 1 TB chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon juice
- 1 teaspoon apple cider vinegar
- salt to taste
- 2 cups shredded or cubed chicken (prepare how you prefer)
- 2-3 cups raw cheese shredded (I chose a mixture of pepper jack and mozzarella)
- 1 cup of cilantro, chopped (I love cilantro, so you can do less if you prefer)
- 6 Siete Tortillas (I used both their almond flour and coconut and cassava flour tortillas)
- 1 jalapeno, sliced
- 4-5 radishes, sliced
- 1- 2 cups of caramelized onions and peppers ( I just sauté these in some olive oil until caramelized)
- Preheat oven to 350.
- Get out a 9X11 rectangular casserole dish.
- Deseed your peppers by slicing them down the center and removing the stems and seeds. Next place the peppers in a pot with 3 cups of water. Simmer the peppers for 10-15 minutes or until they start to wilt and become soft.
- Optional: Once your chilis are soft, if you prefer a smoother sauce, you can remove the peppers and cool slightly and then remove skins. This will avoid having any little skin pieces in your sauce. Then place the peppers back into the water. I don't mind the skin, so I don't always do this step.
- Next, add in all remaining sauce ingredients and simmer for 5 minutes.
- After you simmer, let the sauce cool for 10 minutes or so and then place all of your sauce mixture into your blend and blend on high for a minute or two. Set aside.
- First, place a few scoops of the sauce into your casserole dish to line the bottom.
- Next, in a greased skillet or cast iron pan, one at a time heat your Siete tortillas for 10-15 seconds.
- Then take a plate and spoon a tablespoon or so of sauce onto the plate. Take one of the tortillas and place it in the sauce, cover the whole tortilla in sauce (covering both sides). Use a spoon to spread the sauce over the tortilla if need be.
- Next, with the tortilla flat, place 1/4 cup of chicken in the center, so that it is spread all the way across the center of the tortilla (making a complete line in the center). Then layer a handful of cheese, pepper and onions (if you chose to make this as well) and sprinkle cilantro. Next, roll either side of the tortilla over the center stuffing so that it makes a cylinder shape and place inside the casserole dish, start from left to right.
- Repeat the above, covering your tortillas with sauce and filling them with chicken, cheese, rolling them and placing then inside your dish, side by side. **Pro tip: you want the opening of the tortilla to face down in the dish.
- After you are done, use the remaining sauce and cheese and cover the top of the enchiladas. Bake in the oven for 15-20 minutes until the cheese is melted and the sauce is slightly bubbling. Top with sliced radishes, cilantro, jalapeño and sliced avocado – and enjoy!!!
- This meal is amazing alone, but if you are looking for a side I love pairing caulk-rice with all of my mexican dishes!
I can’t wait to try this recipe! Thank you for posting. Do you roast the peppers first and then deseed, destem and then simmer?
Ah it is so good, I’m alway craving it!
I actually purchase two types of dried chili peppers. I should have specified in the recipe (I’ll update that). I sliced them open, deseed, and then put them in water and let them simmer until soft. Also, many people prefer to remove the pepper skins, this creates a smoother sauce. But I usually just keep them to avoid another step lol 
Thank you!