Gluten Free Enchiladas with Mango Chutney
What’s for dinner came up again, so we went with Mexican Monday. MM, loosely defined. I’m well aware this isn’t authentic Mexican food, just a home kitchen version shaped by what we like and how we cook.
The chutney can be made ahead, the filling comes together in one pan, and the toppings are flexible. Add cheese, sour cream, coriander, or lime, or leave them out. It works either way.
Ingredients
Corn tortillas certified gluten free
Sweet corn kernels fresh or grilled
Red onion finely diced
Garlic
Olive oil
Ground cumin
Smoked paprika
Chili flakes to taste
Salt
For the mango chutney
Ripe mango diced
Apple cider vinegar
Brown sugar or honey
Fresh ginger grated
Mustard seeds
Chili oil
Salt
Optional topping
Grated cheese
Fresh coriander
Lime
Tip. One of the most used and versatile kitchen tools I own is a manual food chopper.
I used it to make the chutney. It speeds up prep and saves a lot of chopping without sacrificing texture.Preparation
Start with the chutney. Combine mango, vinegar, sugar, ginger, mustard seeds, chili, and salt in a small pan. Simmer gently until thick, glossy, and spoonable. Cool slightly.
Heat olive oil in a pan. Add onion and garlic and cook until soft. Stir in corn, cumin, smoked paprika, chili, and salt. Cook until fragrant and lightly caramelized.
Warm the corn tortillas briefly so they stay pliable. Spoon the corn filling into each tortilla, roll tightly, and place seam side down in a baking dish.
Spread a thin layer of mango chutney over the enchiladas. Add cheese if using.
Bake at 180°C until heated through and lightly bubbling.