1packettaco seasoningI like Siete bc it's paleo/gluten-free
1/3cupwater
1/2cupshredded monterey jack
8tortillasflour or gluten-free flour recommended, see note
lime crema
1/2cupgreek yogurt
juice of 1 lime
pinch of salt
1tbsp.chopped fresh cilantro leaves
Instructions
Preheat oven to 375º.
prep filling
Start by shredding rotisserie chicken breasts and slicing onion (into thin strips).
In a non-stick sauté pan, heat 1 tbsp. oil and when warm, add onions. Let cook 4-5 minutes to soften, then add shredded chicken, taco seasoning packet and water. Bring to a boil then turn heat all the way low to simmer for 5 minutes. Remove from heat.
make sauce
Place flour and all seasonings (chili powder, cinnamon, ground cumin, garlic powder, dried oregano and salt) into a small bowl.
In a medium sized pot, heat 3 tbsp. olive oil over medium heat. Add a sprinkle of flour to test heat - it should sizzle right away.
Add bowl of flour + spices to oil and whisk constantly while cooking for 1 minute. Then add tomato paste, pumpkin puree and vegetable/chicken broth and continue to whisk to remove any lumps.
Bring sauce to a low boil then reduce heat to low. Let cook 5-7 minutes until thickened, then taste for salt adding more if needed. Remove from heat.
assemble enchiladas
Start by adding 1 1/2 cups of enchilada sauce to a 9x12 baking dish sprayed with cooking spray.
Take one tortilla and fill with about 1/4 cup of chicken mixture. Sprinkle lightly with cheese, then roll and place seam-side down into dish. Repeat for all 8 tortillas.
Take the remaining enchilada sauce and pour over tortillas, making sure to cover the edges. You might have extra sauce - just make sure you have a nice even layer over top. Sprinkle on the remaining cheese and cover dish with tin foil.
Bake with tin foil on top of dish for 15 minutes, then remove foil and bake another 15-20 minutes or until cheese is melted and bubbly! Let cool slightly before topping with avocado crema before serving.
for avocado crema
Mix all ingredients together, adding a little water to thin if necessary. Drizzle over top of cooked enchiladas and top with fresh cilantro for an authentic taste!