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!
