Gluten Free Honey Chipotle Enchiladas
Large Corn Tortillas
Gluten Free Enchilada Sauce(red or green)
Chipotle Sauce(gravy) from a can of Adobo Chilies
Lime & Cilantro doTerra Essential Oils
Grated Pepper Jack Cheese
I wanted enchiladas but one of my kiddos is not a fan. I promised this child she would at least like these, and she did actually eat one and said they weren't bad. I came up with this kind of as I went along so there are no step by step pics either. And they were gone before I knew it so no plated culinary food porn, sorry. Let me know what you think if you try them.
Pan fry each tortilla on each size with coconut oil until soft and pliable. Set on dish and cover with damp towel or plastic wrap loosely while frying the rest of them. Empty 2 large cans of enchilada sauce into aa measuring bowl. Add 1-3 Tbl. of Chipotle Sauce, around ¼ cup of honey, 3 drops lime essential oil, 1 drop cilantro essential oil. Mix with whisk and set aside. Sautee onions with a little bit of coconut oil and salt to taste until almost translucent. Add crushed garlic and cook a few minutes. Set aside.
Assembling the Enchiladas: TIP: Spray 9x13 pan with a little bit of non-stick spray. Then drizzle honey across the bottom in spaced and thin ribbons. This will act as the “glue” to hold the rolled enchiladas in place! You do not need to coat the tortillas on each side with sauce, we’re skipping that step.
Spread a little bit of shredded pork in a line down the center of one tortilla. Next sprinkle a little bit of onion, next shredded pepper jack cheese, and a spoonful of enchilada sauce. Roll up and lay seam side down in the baking dish. I was able to get a dozen in one pan. Pour about 2 cups of the enchilada sauce over the enchiladas, cover with foil and bake at 350 for 30 minutes. Remove foil, add more pepper jack cheese over the enchiladas and bake another 15 minutes, until cheese is gold and bubbly. Let cool about 15 minutes. Additional garnishes if you like, olives, cilantro, sour cream, cotija cheese, onions, etc….