If you follow my Instagram, you saw my absolutely fantastic trip with Siete Foods to Austin last weekend. My heart (and tummy) is still so full from my time there with their team, or should I say family. What an incredible company run by some *really* incredible humans.
I’ll get to the food in a second, it’s important I know… but what is more important is that I tell really quick about the folks over at Siete Foods. Let me just say that when we left, I told my husband that I think I should just quit my blog, move to Austin, and get a job at Siete. Why? Because I’ve never met a group of humans with bigger hearts that work so hard to not only deliver delicious food using real, clean ingredients, but to also create a community that is built on the premise of love and family.
As a Texas girl who loves chips, salsa, and all things Mexican food related… Siete was one of those brands that came about and just blew my freaking mind. Their products have become staples in my home and over the years, Siete Foods and I have developed a strong bond based on our like-minded approach to clean eating, our Texas roots, and just mutual respect in general. As a token of appreciation, they invited my family to Austin to enjoy the weekend with their family. We had the most wonderful time enjoying delicious food in Austin with the most wonderful company we could ask for. Again, my heart is full.
Okay– now to this recipe. I’m getting there I pinky promise.
Saturday night we went to the Siete Foods HQ where their oh-so talented R&D chef, Adres (aka @theycallmefigs), made the most wonderful feast EVER. Talk about a grain-free, dairy-free heaven on earth. I’m talking grain-free butternut squash and cassava flour tamales, the most epic beef ceviche, and SO MUCH MORE. One thing Andres whipped up were some Shrimp Enchiladas Suizas. I devoured them.
Andres told me that he made his enchiladas using the Siete Foods Cashew Queso as one of the main ingredients and I knew the first thing that needed to happen when I got home was a re-make in my own kitchen. These chicken enchiladas are merely just an ingredient meal, where good quality store-bought products do all the talking. You’ll see that it’s essentially a combination of grain-free tortillas + rotisserie chicken + salsa verde + cashew queso. And it all comes together beautifully. I just know you’ll love these and they are the perfect easy weeknight delight.
So, thank you Siete Foods for the lovely weekend in Austin. Thank you for providing us with your fantastic products that make healthy living so much more yummy and easy. And most importantly, thank you for allowing me to be a part of your extended family! I freaking love you guys!
If you are looking for Siete Products, check out their Store Locator on their website to see if they sell at a store near you. I find mine in most all health food grocery stores near me (Whole Foods, Natural Grocers, Central Market, Sprouts, Tom Thumb, and even Wal Mart).
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For the Chicken:
- 3 cups shredded chicken I use rotisserie
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1/2 cup salsa verde
For the Enchiladas:
- 12 grain free tortillas (I prefer Siete cassava flour tortillas)
- 1 jar [10.8 ounces] Siete "Spicy Blanco" Cashew Queso
- 3/4 cup Salsa Verde
- 2 tbsp cilantro, finely chopped optional for serving
- 2 tbsp red onion, finely diced optional for serving
- Preheat oven to 375 and lightly grease a 9x13 baking dish.
- In a large bowl, combine the shredded chicken, paprika, black pepper, cumin, dried oregano and salsa verde. Toss chicken to evenly coat.
- Place tortillas on a plate and heat in microwave for 15 seconds. This will soften them up just a bit so they are easier to roll.
- Add a small amount of chicken to one end of the tortilla (about 2 tbsp). Gently roll the tortilla and place it seam side down into the prepared baking dish. Continue rolling until all tortillas are filled and placed in the baking dish.
- In a small bowl, combine 3/4 cup salsa verde and the cashew queso. Evenly pour the queso mixture over the enchiladas and using a rubber spatula, spread to evenly coat.
- Cover baking dish with foil, being careful that it is not touching the enchiladas. Bake, covered, for 25 minutes, until the enchiladas are hot all the way through and bubbly.
- Remove aluminum foil and top with cilantro and red onion for serving.