Besides tacos, enchiladas is another of my most favorite Mexican dish. I’ve been trying to think of different substitutions and making my own version of it with ingredients I can currently eat without losing that Mexican flavor. After a while of mixing around with some ingredients, it’s safe to say I have finally got it down! And I actually like this better than the authentic kind. (gasp!)
I started out with two chicken breasts sprinkled with salt, black ground pepper, and cayenne pepper (for that substitution of bell peppers). Sauteed it, then cut it into strips. I was too lazy to hand shred it and I think it’s ridiculous to spend money on a small package of a prepared one. I wanted these enchiladas to be on the healthy side. So for filling, I used thinly sliced fresh green zucchini squash, black beans, chopped purple onions, minced garlic. I sauteed that separately together until the zucchini and onions were slightly brown. Afterwards, I poured in pasta sauce (tomato basil, you can use whatever kind of flavor pasta sauce you’d like). Gradually, I sprinkled some ground cumin and garlic powder (I forgot to add this part earlier!) then I added in the chicken strips and folded everything together.
In a baking dish, I lightly put a thing layer of the sauce then got gluten free tortillas one by one, filling them in side by side. Once it filled the tray, I poured the remainder of the sauce over and baked it 350F for 20 minutes. While waiting for it to bake, in a medium sized bowl, I got two (3 would be better) large ripe avocados and made guacamole. When creamy, I cut half of a small sized lime out put the juice in the guac. When the enchiladas were done, I put on the guac as a substitute for cheese and sour cream. Garnished it with freshly chopped green onions and cilantro.
Keep in mind, this was my very first time making enchiladas. I had so much fun putting this together and was blown away that it tasted amazing! I will definitely make this again. The creamy fresh guac. totally made it taste so much better.