California Fresh Cilantro-Lime Chicken Enchiladas

Fresh California-inspired Cilantro Lime Chicken Enchiladas made with roasted chicken, sweet peppers, caramelized onions, fresh cilantro, lime, corn tortillas, and red enchilada sauce. A delicious gluten-free recipe with an easy dairy-free option that's perfect for meal prep or welcoming someone home. www.tretaylor.com

A Welcome Home Gift from the Nomad Kitchen

Sometimes the best recipes aren't planned—they're inspired by the people we love.

While house-sitting for a dear friend in Berkeley, I wanted to leave something warm, comforting, and nourishing waiting in the refrigerator for her return home. She follows a gluten-free, dairy-free lifestyle, so these enchiladas became a celebration of fresh California ingredients instead of heavy cheese.

They're bright with fresh cilantro, sweet peppers, caramelized onions, roasted garlic, juicy lime, and tender roasted chicken—all tucked into soft corn tortillas and baked beneath a blanket of traditional red enchilada sauce.

As these baked in the oven, Malcolm—my sweet little Berkeley housemate—curled up nearby, keeping watch until his mom came home. Sometimes the best ingredient isn't in the recipe at all. Sometimes it's cooking for someone you care about.

Comfort food doesn't have to feel heavy. Sometimes it simply tastes like home.

Ingredients

Filling

• 3 cups cooked roasted chicken, shredded or chopped

• 1 large onion, diced

• 3 sweet mini peppers (red, orange & yellow), diced

• 1 tablespoon olive oil

• 1 tablespoon butter (or olive oil for dairy-free)

• 1 teaspoon roasted garlic pesto

• 1 large handful fresh cilantro

• Juice of 2–3 fresh limes

• Salt and freshly ground pepper

• Pinch of cayenne (optional)

Assembly

• 8–10 fresh corn tortillas

• 1 can red enchilada sauce

• 1 cup fresh pico de gallo

• Optional: dairy-free cheese or Mexican blend cheese

• Fresh avocado for serving

Directions

1. Heat olive oil and butter in a skillet.

2. Slowly caramelize the onions and peppers until tender.

3. Add the roasted garlic pesto.

4. In a food processor combine:

   • fresh cilantro

   • lime juice

   • cooked onions

   • cooked peppers

   Pulse until finely minced but not completely smooth.

5. Warm the chicken in the skillet and stir in the cilantro-lime mixture.

6. Season with salt, pepper and a pinch of cayenne.

7. Continue cooking until excess moisture has evaporated.

8. Lightly warm each corn tortilla in a lightly oiled skillet until soft and pliable.

9. Fill each tortilla and roll tightly.

10. Arrange seam-side down in a baking dish.

11. Spoon red enchilada sauce over the tops without completely covering them.

12. Sprinkle with fresh pico de gallo.

13. Add cheese if desired.

14. Bake at 375°F for about 40–45 minutes, until bubbly and lightly crisp around the edges.

Serving Suggestions

Serve with:

• sliced avocado

• extra lime wedges

• fresh cilantro

• Mexican rice

• black beans

A Little Note from the Nomad Kitchen

One of my favorite things about living the nomad life is discovering incredible local markets and cooking with whatever the season has to offer. Here in Northern California, we're surrounded by beautiful farms, fresh herbs, wonderful produce, and some of the best Mexican ingredients anywhere.

A simple homemade meal doesn't have to be complicated to feel special. Sometimes a handful of fresh ingredients, a warm oven, and a little love are all it takes to welcome someone home—or simply remind yourself that you deserve a little kindness, too.

I hope these California Fresh Cilantro-Lime Chicken Enchiladas bring a little sunshine to your table. They're perfect for a busy weeknight dinner, easy enough to make ahead, and even better the next day.

Until next time...

With love, music, food, art, and fun,

Tré Taylor & Bleep the Tattoo

Bleep the Tattoo says, "If the dog starts supervising from the kitchen doorway, congratulations... you've officially nailed dinner."