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Yammy “Enchiladas/lasagna”

October 1, 2016

 

Enchiladas are hard if you don’t want to buy supper expensive tortillas or spend a hour or two making them from scratch. So my “enchiladas look more like “lasagna” with enchilada sauce. But you do what you can when you diet is minimal.

 

Veggies

 

3 zucchini

5 skinny yams

 

Wash your veggies

poke holes in them

Microwave your yams all at once for 6 minutes 

Microwave your zucchini all at once for 6 minutes 

Let cool till they are handleable

This is doable with a knife but turns out much nicer if you use a mandolin 

 

Meat                                                                                                             Left has cheese and more sauce. Right has more veggies

 

 

chicken(2-3 breasts or 6 thighs)

Cut into strips or cube 

 

Sauce

 

4 cups (Thia kitchen or  coconut milk so delicious)

1 1/4 cup tomatoes with dices green chili(Muir Glen)

1 can (6oz) tomato paste

1/2 tbsp salt

2 tsp smoked paprika

1/2 tsp cumin

1tbsp Mexican chili powder

3 tbsp garlic

dash of cayenne powder

1/3 cup coconut flour

1 tbsp potato flour

1 tbsp potato starch 

 

In a sauce pan pour in coconut milk  and spiced 

bring to a simmer

add the thickening flours

let simmer for 10 min

put chicken in the sauce so that flavor is absorbed 

 

Assemble 

 

Layer of veggies(yam zucchini)

Pour a layer of sauce and chicken 

Repeat till all ingredients is used

If you have  your zucchini on top to keep it moist brush them with oil

 

If your a cheese eater fill free to add that in the picture above on the left has cheese

 

Bake at 375ºF for 30 minuets

Let set and cool for 10 minutes

Enjoy!

This is what happens when your impatient and you don't let it set

 

 

 

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