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Quest 66: Cucco Enchiladas


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The cuccos are running amok once again leaving a lot of tasty tasty in their wake. So today we will put these leftovers to good use with cucco enchiladas. Enjoy!









Gear!
2 large chicken breasts
1 16 oz. can re-fried beans
1 cup rice, prepared
GF soft tortillas 
8 oz. enchilada sauce
8 oz. cheddar cheese, shredded

Quest!

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Acquire some chicken! I am not going to ask from where. If you can eat rotisserie chicken - good for you.  I like to slow cook my chicken breasts in tequila and lime juice and chicken broth on high for 2 hours. It shreds really easily and tastes super nummy.
DSC_0816Prep your soft tortillas by spreading re-fried beans on them. I am using rice flour tortillas, but corn or any kind will work as long as it is soft. Top with rice.
Rice recipe: - Makes 2+ cups of rice
1 cup rice, uncooked
2 cup water, tequila, and lime juice (that's all together 2 cups, not each)
2 T. GF Taco Seasoning Mix
1 t. Chili Powder
Bring everything up to a boil in a sauce pan. Top with a lid, shut off the heat and walk away for 20 minutes.

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Add the chicken to the tortilla.
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Add shredded cheese. At this point, you could also add fresh jalapenos or other favorite chili pepper.
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Roll up and place in a sprayed 9 inch square pan. Repeat until the pan is full.
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Top with GF enchilada sauce - I have found one I like in the store, but I am sure you can reduce down some tomato sauce in a sauce pan with chili powder and cumin and get the same effect.
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Add more cheese and bake in a 400 degree F oven for 20-25 minutes or until the cheese is bubbly and delicious.
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Enjoy!













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