I can't even begin to tell you how big a fan I am of Siete. If you don't follow them or if you haven't tried their products - what are you waiting for!? GO NOW! Their almond flour tortillas, seasoning packets, tortilla chips, Mexican cookies and enchilada sauces are my favorite. That's a lot...sorry, not sorry. I love all things Siete! And they're an incredibly nice and down to earth family. They make a variety of grain-free tortillas, but the almond flour ones are my favorite. Enjoy!
Ingredients
1 package Siete Almond Flour Tortillas
1 jar Siete Red Enchilada Sauce
1 whole Chicken
1 can Green Chiles
1 can Black Beans, optional
Grated Cheese, optional
Olives
Preparation
Rinse and clean your chicken.
Place the chicken in a large pot filled halfway with water. I like to add salt and pepper and a little garlic.
Bring to a boil, reduce heat and cover.
Cook on low for 90 minutes. Once the chicken has cooked, remove it from the water and let it cool for about an hour before shredding (because let me tell you if you shred a chicken while it's hot all of your fingers will melt off.)
Once the chicken is cool enough to handle, pick all of the chicken meat off and place in a bowl. I like to separate everything into individual dishes and create an assembly line to prepare.
Preheat oven to 350 degrees. While the oven is preheating, set out the bowl of shredded chicken, pour the red sauce into a shallow wide dish (wide enough for a tortilla to fit).
Empty the olives into a small bowl, the can of green chiles into a small bowl and a cup or so of shredded mexican cheese in a bowl.
Create an assembly line of sorts with your baking dish at the end of the line.
Take one tortilla and dip both sides in the sauce, fill with chicken and chiles and then roll the tortilla placing it into your baking dish.
Repeat this process for the remainder of your tortillas. Once all tortillas have been filled and rolled up and are in the baking dishes, pour the remaining sauce over your enchiladas.
Top with shredded cheese and olives.
Cover in foil and bake on 350 for 20 minutes. If the cheese isn't completely melted, remove the foil and bake for an additional 5 minutes.
Serve with rice and/or beans or any of your favorite mexican side dishes!
Makes 8 servings of 2 enchiladas per serving.