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Chicken, Zucchini And Corn Enchiladas {Gluten-Free, Grain-Free Option} - Kelley And Cricket

Ingredients

• The Sauce:
• 3 tablespoons of oil I used light olive oil
• 1 tablespoon arrowroot or tapioca flour
• 1 tablespoon chilis in adobo chopped or blend, then add
• 2 cups chicken stock
• 6 oz can tomato paste
• 2-3 tablespoons of chili powder I like my sauce very flavorful so I used 3T
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1/2 teaspoon salt
• The Enchiladas:
• 8 gluten-free corn tortillas or grain-free tortillas recipe from Against All Grain:http://againstallgrain.com/2011/05/04/grain-free-tortillas/
• 1 1/2 cups of shredded chicken breast
• 1 cup corn can use frozen corn as well
• 1 can black beans omit for paleo, drained and rinsed
• 1 cup of diced zucchini
• 1/4 cup diced white onion
• 2 tablespoons of butter
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 1 1/2 cups shredded cheese mexican blend, omit if paleo
• 1/4 cup chopped green onion for garnish optional
• 1/4 cup chopped cilantro for garnish optional

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