Gluten-Free Chicken Enchiladas with Cochinita Sauce

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Ingredients

For the Chicken Filling:

  • 2 cups cooked, shredded chicken (organic, pasture-raised if possible)
  • 1 cup shredded organic cheese (optional – omit for dairy-free)
  • 8–10 gluten-free tortillas (I used Siete Cassava tortillas)

For the Cochinita Sauce (Replaces enchilada sauce):

  • 2 tbsp avocado oil or olive oil
  • 3 cloves garlic, peeled
  • 3 tbsp ground annatto (achiote) or 3 Tbsp achiote paste (clean, preservative-free if possible)
  • 1 tsp allspice
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp sea salt (or to taste)
  • 2 chipotle peppers in adobo + 1 tsp adobo sauce
  • Juice of 1 large orange (about ½ cup fresh juice)
  • Juice of 1 large lime

Instructions

  1. Make the Cochinita Sauce: Add garlic, annatto, allspice, cumin, oregano, salt, chipotle, adobo sauce, orange juice, lime juice, and oil to a blender. Blend until completely smooth.
  2. Cook chicken breast and sauce in the Instant Pot: Pour the blended sauce into your Our Place Instant Pot (or similar). Set to medium and cook for 40 minutes to let the flavors deepen. Release pressure when finished and give the sauce and chicken a quick stir. I like to break up the chicken using tongs.
  3. Prepare the Filling: In a bowl, mix shredded chicken with ½ cup of the cochinita sauce. Add cheese if using.
  4. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Spread ½ cup cochinita sauce on the bottom of a baking dish. Fill each tortilla with chicken and top with cheese, then roll tightly, and place seam side down in the dish. Pour remaining cochinita sauce over the top, spreading evenly. Top with more cheese (to liking).
  5. Bake: Cover your baking dish lid or with foil and bake for 20 minutes. Remove lid/foil and bake another 5–10 minutes until slightly golden.

Serve: Garnish with fresh cilantro, pickled onions, sliced avocado, jalapeño, and extra lime wedges.

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