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Quest 66: Cucco Enchiladas


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!

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.
Prep 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.

Add the chicken to the tortilla.
Add shredded cheese. At this point, you could also add fresh jalapenos or other favorite chili pepper.
Roll up and place in a sprayed 9 inch square pan. Repeat until the pan is full.
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.
Add more cheese and bake in a 400 degree F oven for 20-25 minutes or until the cheese is bubbly and delicious.
Enjoy!













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