Gluten-Free Enchiladas Recipe

This gluten-free enchiladas recipe is made with tender chicken, cheese and a flavorful homemade enchilada sauce! This recipe is Made with 100% gluten-free pantry staples!

HOW DO I MAKE MY GLUTEN-FREE ENCHILADAS?

MAKE THE SAUCE:

1. Add the onion, jalapeno and oil in a large saucepan.

2. Then cook on medium heat for 8 to 10 minutes until the vegetables have softened.

3. Stir in the garlic, chili powder, cumin, oregano, sugar and salt and cook for 30 seconds to 1 minute until fragrant.

4. Then add chicken stock and tomato sauce and stir to combine.

5. Nestle in the chicken.

6. Bring the mixture to a simmer.

7. Lower the heat and simmer for approximately 15 minutes.

8. Then take out the chicken and place it in a bowl.

9. If necessary season the sauce with a touch more salt and set aside.

MAKE THE FILLING:

1. Preheat the oven to 400F.

2. Lightly grease a 9×13 baking dish.

3. Shred the chicken into bite-sized pieces.

4. Then add 1 cup of the sharp cheddar cheese and 1 cup of the Monterey jack cheese, the cilantro and the juice of 1 lime to the chicken.

5. Mix to combine. (Keep the rest of the cheese aside to cover the enchiladas.)

6. Stack the tortillas on a plate and cover them with plastic wrap or damp paper towels.

7. Microwave on high until warm and pliable, 20 to 30 seconds.

8. Scoop about 1/3 cup of the chicken mixture on the top of a tortilla and press it evenly down the middle.

9. Roll each tortilla tightly and place it seam-side down in the baking dish.

10. Repeat with the remaining tortillas.

11. Then pour the sauce over the enchiladas and top with the remaining cheese.

12. Cover the baking dish tightly with foil.

13. Bake covered for 20 to 25 minutes.

14. Remove the foil and continue to bake for another 5 to 10 minutes until golden and bubbly.

15. Remove from the oven and let stand for 10 minutes before serving.

16. Serve with your favorite toppings and enjoy!

Gluten-Free Enchiladas Ingredients

Ingredients:

FOR THE RED SAUCE:

• 1 medium onion
• 1 jalapeño
• 1 tablespoon oil
• 3 medium cloves garlic
• 2 tablespoons chili powder
• 1 tablespoon brown sugar
• 2 teaspoons ground cumin
• ½ teaspoon oregano
• ½ teaspoon salt
• 15 oz can tomato sauce
• 1 cup chicken or vegetable stock

FOR THE CHICKEN FILLING:

1. We’ll need 1- 1 1/2 pounds of boneless, skinless chicken breasts
2. 1 1/2 cups (6 ounces) sharp cheddar
3. 1 1/2 cups Monterey jack cheese
4. 1/2 cup fresh cilantro
5. 1 lime
6. 12 6-inch soft corn tortillas

Instructions:

MAKE THE SAUCE:

1. Add the onion, jalapeno and oil in a large saucepan.
2. Then cook on medium heat for 8 to 10 minutes until the vegetables have softened.
3. Stir in the garlic, chili powder, cumin, oregano, sugar and salt and cook for 30 seconds to 1 minute until fragrant.
4. Then add chicken stock and tomato sauce and stir to combine.
5. Nestle in the chicken.
6. Bring the mixture to a simmer.
7. Lower the heat and simmer for approximately 15 minutes.
8. Then take out the chicken and place it in a bowl.
9. If necessary season the sauce with a touch more salt and set aside.

MAKE THE FILLING:

1. Preheat the oven to 400F.
2. Lightly grease a 9×13 baking dish.
3. Shred the chicken into bite-sized pieces.
4. Then add 1 cup of the sharp cheddar cheese and 1 cup of the Monterey jack cheese, the cilantro and the juice of 1 lime to the chicken.
5. Mix to combine. (Keep the rest of the cheese aside to cover the enchiladas.)
6. Stack the tortillas on a plate and cover them with plastic wrap or damp paper towels.
7. Microwave on high until warm and pliable, 20 to 30 seconds.
8. Scoop about 1/3 cup of the chicken mixture on the top of a tortilla and press it evenly down the middle.
9. Roll each tortilla tightly and place it seam-side down in the baking dish.
10. Repeat with the remaining tortillas.
11. Then pour the sauce over the enchiladas and top with the remaining cheese.
12. Cover the baking dish tightly with foil.
13. Bake covered for 20 to 25 minutes.
14. Remove the foil and continue to bake for another 5 to 10 minutes until golden and bubbly.
15. Remove from the oven and let stand for 10 minutes before serving.
16. Serve with your favorite toppings and enjoy!

Yield: 6

Gluten-Free Enchiladas Recipe

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This gluten-free enchiladas recipe is made with tender chicken, cheese and a flavorful homemade enchilada sauce! This recipe is Made with 100% gluten-free pantry staples!

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Ingredients

FOR THE RED SAUCE:

• 1 medium onion
• 1 jalapeño
• 1 tablespoon oil
• 3 medium cloves garlic
• 2 tablespoons chili powder
• 1 tablespoon brown sugar
• 2 teaspoons ground cumin
• ½ teaspoon oregano
• ½ teaspoon salt
• 15 oz can tomato sauce
• 1 cup chicken or vegetable stock

FOR THE CHICKEN FILLING:

• We'll need 1- 1 1/2 pounds of boneless, skinless chicken breasts
• 1 1/2 cups (6 ounces) sharp cheddar
• 1 1/2 cups Monterey jack cheese
• 1/2 cup fresh cilantro
• 1 lime
• 12 6-inch soft corn tortillas

Instructions

1. Add the onion, jalapeno and oil in a large saucepan.

1. Then cook on medium heat for 8 to 10 minutes until the vegetables have softened.
2. Stir in the garlic, chili powder, cumin, oregano, sugar and salt and cook for 30 seconds to 1 minute until fragrant.
3. Then add chicken stock and tomato sauce and stir to combine.
4. Nestle in the chicken.
5. Bring the mixture to a simmer.
6. Lower the heat and simmer for approximately 15 minutes.
7. Then take out the chicken and place it in a bowl.
8. If necessary season the sauce with a touch more salt and set aside.

MAKE THE FILLING:

1. Preheat the oven to 400F.
2. Lightly grease a 9×13 baking dish.
3. Shred the chicken into bite-sized pieces.
4. Then add 1 cup of the sharp cheddar cheese and 1 cup of the Monterey jack cheese, the cilantro and the juice of 1 lime to the chicken.
5. Mix to combine. (Keep the rest of the cheese aside to cover the enchiladas.)
6. Stack the tortillas on a plate and cover them with plastic wrap or damp paper towels.
7. Microwave on high until warm and pliable, 20 to 30 seconds.
8. Scoop about 1/3 cup of the chicken mixture on the top of a tortilla and press it evenly down the middle.
9. Roll each tortilla tightly and place it seam-side down in the baking dish.
10. Repeat with the remaining tortillas.
11. Then pour the sauce over the enchiladas and top with the remaining cheese.
12. Cover the baking dish tightly with foil.
13. Bake covered for 20 to 25 minutes.
14. Remove the foil and continue to bake for another 5 to 10 minutes until golden and bubbly.
15. Remove from the oven and let stand for 10 minutes before serving.
16. Serve with your favorite toppings and enjoy!

Notes

You can use pre-cooked chicken but skip adding the chicken to the sauce as it simmers.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 286Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 121mgSodium: 1012mgCarbohydrates: 11gFiber: 3gSugar: 7gProtein: 42g