Chula Vista Chicken and Quinoa Enchiladas

Chula Vista Chicken and Quinoa Enchiladas is a new and exciting addition to our All Crocked Up line up. First we took our time to perfect this homemade enchilada sauce. We started by soaking a combination of New Mexico dried chillies and California dry chilies in hot water for over an hour. Then we de-stemed and de-seeded them, ground them up and combined them with our organic gluten-free chicken bone broth, organic cumin, organic garlic and organic mexican oregano to finish off our delicious Enchilada sauce (see the All Crocked Up recipe below).

We then combine this homemade enchilada sauce with all the other organic ingredients (see recipe below) to ensure that we have a "Paleo/Keto/Gluten Free" delicious Mexican favorite meal. You can prepare it at home or just order it from us, we will deliver it for free or ship it directly to your door step.

When you ready to eat, remove from your freezer, thaw it out, add water according to serving sizes (Add water according to the number of servings For 1-2 servings add 1/2 cups of water, for 3-4 servings add 1 cups of water for 5-6 servings add 1.5 cups of water and for 7-8 servings add 2 cups of water.), add a chopped jalapeno if you want to add heat, place in your crockpot / insta pot. Once cooked, shred the chicken if you want and then sit down and enjoy this organic, healthy Paleo/Keto/Gluten-Free mexican meal with chopped cilantro, chopped green onion, sour cream, salsa and/or avocado.

*Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants


Enchilada Sauce

  • 2 ounces of dried New Mexico and California red chiles*

  • 2 cups organic gluten free chicken stock

  • 1 teaspoon organic Mexican oregano

  • 1 teaspoon organic cumin

  • 2 teaspoons organic garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon fine ground sea salt

  • 1 teaspoon fine ground black pepper

Main Dish

Organic free range chicken 1lbs Organic Peruvian quinoa 1 cup Organic diced yellow onion 1 cup Organic Mexican black beans 14.5 oz (1 can) Organic Sweet Corn 1 cup Organic Fire Roasted Tomatoes 14.5 oz (1 can) Organic Diced Green Chilies 4.25 oz (1 can)

Freshly minced Gilroy garlic 4 cloves Organic chicken broth 1 cup Homemade Enchilada sauce 2 cups Finely ground sea salt 1 tsp Stone ground pepper 1 tsp Organic New Mexico chili powder 1 TBSP Organic cumin 1 TBSP Organic coriander 1 tsp Organic Three Blended Cheese 2 cups

Slow Cooker: Cook on “low” setting for 6 hours in a 6-quart crockpot or 8-10 hours in a 4-quart crockpot. (make sure your slow cooker is between a quarter to three quarters filled, any less the sauce will burn and any more the meal may not cook in time). Remove chicken and shred if desired.   Pressure Cooker: 10 - 12 mins thawed out, 12-15 mins if from frozen   Serving Suggestion: Serve with Salsa, Sour Cream, Avocados, Cilantro, Green Onions (not included with your meal.)

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