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Enchiladas Margaritas (gf) Recipe

Name: Mexican Margaritas Bar & Grills Enchiladas Margaritas (GF) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 pieces gluten-free corn tortillas; 2 cups cooked grilled chicken, shredded; 2 cups fresh spinach, roughly chopped; 2 cups shredded Monterey Jack cheese (or Mexican blend); 1 cup sour cream; 1 tbs olive oil; 1 tsp minced garlic; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 1 tbs fresh lime juice; 2 tbs chopped cilantro (optional, for filling); 2 cups enchilada sauce (mild or medium, gluten-free); 1 tsp cooking spray or additional oil (for pan); 1 cup long-grain white rice; 2 cups vegetable or chicken broth (low sodium); 1 piece poblano pepper; 0.5 piece small onion, finely chopped; 1 tsp minced garlic; 1 tbs olive oil; 0.5 tbs lime juice; 0.75 tsp salt; 0.5 tsp ground cumin; 2 tbs chopped cilantro; 4 pieces lime wedges; 0.5 cup extra sour cream or crema; 2 tbs fresh cilantro leaves

Inspired by Mexican Margaritas Bar & Grill

Time1h

Serves4

Two grilled chicken enchiladas with spinach. Topped with melted cheese and sour cream. Served with poblano rice.

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Ingredients

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Enchiladas

8 pieces gluten-free corn tortillas

2 cups cooked grilled chicken, shredded

2 cups fresh spinach, roughly chopped

2 cups shredded Monterey Jack cheese (or Mexican blend)

1 cup Sour cream

1 tbs olive oil

1 tsp minced garlic

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs Fresh lime juice

2 tbs chopped cilantro (optional, for filling)

2 cups enchilada sauce (mild or medium, gluten-free)

1 tsp cooking spray or additional oil (for pan)

Poblano Rice

1 cup Long-grain white rice

2 cups vegetable or chicken broth (low sodium)

1 piece poblano pepper

1/2 piece small onion, finely chopped

1 tsp minced garlic

1 tbs olive oil

1/2 tbs ReaLime juice

3/4 tsp Celtic sea salt

1/2 tsp Ground cumin

2 tbs chopped cilantro

Garnish & Serving

4 pieces Lime wedges

1/2 cup extra sour cream or crema

2 tbs Fresh cilantro leaves

Method

Enchiladas

Prepare filling

Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant. Add the shredded grilled chicken, chopped spinach, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 tablespoon fresh lime juice. Sauté for 2–3 minutes just until spinach wilts and flavors combine. Stir in 2 tablespoons chopped cilantro (optional). Remove from heat and taste; adjust salt or lime as needed.

Soften tortillas

To prevent cracking, warm the gluten-free corn tortillas so they are pliable. Heat a dry skillet over medium-high and warm each tortilla 10–15 seconds per side, or wrap stack in a damp clean towel and microwave 30 seconds. Keep wrapped until ready to assemble.

Assemble enchiladas

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or 1 teaspoon oil. Spoon about 3 tablespoons of enchilada sauce into the bottom of the dish and spread to cover. Working with one tortilla at a time, place 3–4 tablespoons of the chicken-spinach filling down the center, sprinkle about 2 tablespoons of shredded cheese over the filling, roll tightly and place seam-side down in the prepared dish. Repeat for all 8 tortillas (2 enchiladas per serving, 4 servings).

Top and bake

Pour remaining enchilada sauce evenly over the rolled enchiladas, then sprinkle the remaining shredded cheese (reserve a few tablespoons to melt on top). Cover loosely with foil and bake in the preheated oven for 15 minutes. Remove foil and bake another 5–7 minutes until cheese is melted and bubbly and edges begin to brown.

Finish

Let the enchiladas rest 3 minutes out of the oven. Dollop or drizzle sour cream (about 1/4 cup per serving total; use remaining 1/2 cup) across the enchiladas or serve on the side. Garnish with fresh cilantro leaves and a squeeze of lime.

Poblano Rice

Roast and prep poblano

While preparing filling or preheating oven, char the poblano pepper over an open flame, under a broiler, or in a hot skillet until skin is blackened and blistered on all sides (about 5–8 minutes). Place the pepper in a bowl and cover tightly for 10 minutes to steam. Peel off the blistered skin, remove seeds and stem, and finely chop the roasted flesh. Set aside.

Cook rice

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1/2 small finely chopped onion and 1 teaspoon minced garlic; sauté 2–3 minutes until softened. Add 1 cup long-grain rice and 1/2 teaspoon ground cumin; stir and toast rice 1–2 minutes until lightly translucent. Pour in 2 cups broth and 3/4 teaspoon salt, bring to a boil, then reduce heat to low, cover and simmer 15 minutes (or according to package instructions) until liquid is absorbed and rice is tender.

Finish rice

Remove rice from heat and fold in the chopped roasted poblano, 1/2 tablespoon lime juice, and 2 tablespoons chopped cilantro. Fluff with a fork, taste and adjust seasoning. Keep covered until serving.

Garnish & Serving

Plate two enchiladas per serving alongside about 1/2 cup of poblano rice. Add a lime wedge and a spoonful of extra sour cream or crema. Sprinkle additional fresh cilantro leaves. Serve immediately while hot.