chicken enchiladas

Mexican Feast Part 1: Chicken Enchiladas

This is Part 1 of my Mexican Feast series, Chicken Enchiladas.  I love Chicken Enchiladas and they are naturally gluten free and full of flavor.  Hooray!!

As you may have picked up, I love Mexican Food…to me it’s just food.  When I learned I had to give up gluten, I was so happy to find out that I could continue to eat one of the biggest food types I eat…Mexican.  These enchiladas will take you about 1 1/2 hours to prepare from start to finish, you won’t have to be working the whole time but make sure you’re not hungry when you start making these.  I like to make these on the weekend and freeze the leftovers for lunch or fast dinners during the week.

Gluten Free Avenger Episode 4: Mexican Feast Part 1 Chicken Enchiladas is now live on YouTube, you can use this link (http://youtu.be/ODgY7NHmqvc) or view it below:

ENJOY!  Please let me know what you think in the comments.  Thanks for reading/ watching!

Next time, Part 2 of my Mexican Feast series, Mexican Rice….

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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mexican chicken vegetable soup

Mexican Chicken Vegetable Soup

I had a version of this at a restaurant in Cabo San Lucas.  As soon as I got home from vacation I worked to make this recipe for Mexican Chicken Vegetable Soup, which has a lot more veggies.   It’s basically a chicken vegetable soup with poblano peppers, queso fresco and cilantro to give it the Mexican flavor.  This is one of my favorites, especially when it’s cold outside.  You get a little heat from the poblano pepper and the temperature of the soup.   I hope you like it!

Gluten Free Avenger Episode 3: Mexican Chicken Vegetable Soup is now live on YouTube, you can use this link (http://youtu.be/HiMdqWJDmtQ) or view it below:

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 cups chopped white onion
  • 2 medium garlic cloves, finely chopped
  • 2 cups carrots
  • 1-2 large poblano peppers, roasted, sweated, peeled, seeded and diced (instructions below)
  • 2 cups corn kernels, fresh or thawed
  • 2 cups zucchini
  • 2 cups fresh tomatoes
  • 2 cups celery
  • 1/2 teaspoon kosher or coarse sea salt, or to taste
  • Freshly ground black pepper, to taste
  • 4 cups chicken broth
  • 2 large roasted chicken breasts, shredded
  • Queso Fresco, crumbled
  • Cilantro for garnish

Mexican Chicken Vegetable Soup

Directions

1. Place a large soup pot over medium heat; add oil and butter.… Read Full Post