Being Bethany Jane: Grain Free Chicken Enchiladas with Salsa Verde

Grain Free Chicken Enchiladas with Salsa Verde

Here is a twist on a Mexican classic , Enchiladas! I had green tomatoes in my garden so I decided to make some home made Salsa Verde for on top of the enchiladas. I went mushroom picking earlier in the week and I used Chantrelles which are packed with flavour. These grain free enchiladas were delicious and fresh.

Ingredients

Filling:

1 cup mushrooms (chanterelles, button etc.)

1 medium onion & 1 clove garlic

1 Tbsp olive oil or broth

6oz Roasted Chicken

1/2 cup cottage cheese

1 cup mashed cauliflower

1 large handful of spinach

1 tsp cumin, cinnamon or nutmeg, chipolte or chili powder

salt and pepper to taste

Salsa Verde:

2 cups green tomatoes

1 green onion

1/2 jalapeno pepper

3 cloves garlic

1 cup chicken or vegetable stock

1/2 bunch of cilantro

*put in food processor and blend until smooth

Tortillas:

9 large Collard green leaves (approx, more if smaller)

Toppings/Garnish:

*1/2 cup grated mozzarella cheese

*1/2 avocado

*chopped cilantro

*pipitas (roasted pumpkin seeds)

Salsa Verde: Add all ingredients to food processor until smooth. Add salt and pepper to taste. Pour into a sauce pan and cook on medium for 10 minutes, then reduce to low until thickens. Set aside.

#1 Filling: Heat 1 TBSP olive oil, saute onions, garlic until brown (approx 5 min), add mushrooms and saute for another 5 minutes or until cooked. Mean while boil 1/2 head of cauliflower in a pot until cooked and mash (set aside). Add chicken and spinach and turn off heat. Add all ingredients in a bowl together (cottage cheese and mashed cauliflower)

Wash and d-steam Collard green leaves. Heat a drop of oil in pan and put on medium heat. Add greens and saute until soft and there are slight browning.