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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:
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- 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:
MAKE THE SAUCE:
- Add the onion, jalapeno and oil in a large saucepan.
- Then cook on medium heat for 8 to 10 minutes until the vegetables have softened.
- Stir in the garlic, chili powder, cumin, oregano, sugar and salt and cook for 30 seconds to 1 minute until fragrant.
- Then add chicken stock and tomato sauce and stir to combine.
- Nestle in the chicken.
- Bring the mixture to a simmer.
- Lower the heat and simmer for approximately 15 minutes.
- Then take out the chicken and place it in a bowl.
- If necessary season the sauce with a touch more salt and set aside.
MAKE THE FILLING:
- Preheat the oven to 400F.
- Lightly grease a 9×13 baking dish.
- Shred the chicken into bite-sized pieces.
- 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.
- Mix to combine. (Keep the rest of the cheese aside to cover the enchiladas.)
- Stack the tortillas on a plate and cover them with plastic wrap or damp paper towels.
- Microwave on high until warm and pliable, 20 to 30 seconds.
- Scoop about 1/3 cup of the chicken mixture on the top of a tortilla and press it evenly down the middle.
- Roll each tortilla tightly and place it seam-side down in the baking dish.
- Repeat with the remaining tortillas.
- Then pour the sauce over the enchiladas and top with the remaining cheese.
- Cover the baking dish tightly with foil.
- Bake covered for 20 to 25 minutes.
- Remove the foil and continue to bake for another 5 to 10 minutes until golden and bubbly.
- Remove from the oven and let stand for 10 minutes before serving.
- Serve with your favorite toppings and enjoy!
Yield: 6
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!
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
- Add the onion, jalapeno and oil in a large saucepan.
- Then cook on medium heat for 8 to 10 minutes until the vegetables have softened.
- Stir in the garlic, chili powder, cumin, oregano, sugar and salt and cook for 30 seconds to 1 minute until fragrant.
- Then add chicken stock and tomato sauce and stir to combine.
- Nestle in the chicken.
- Bring the mixture to a simmer.
- Lower the heat and simmer for approximately 15 minutes.
- Then take out the chicken and place it in a bowl.
- If necessary season the sauce with a touch more salt and set aside.
MAKE THE FILLING:
- Preheat the oven to 400F.
- Lightly grease a 9×13 baking dish.
- Shred the chicken into bite-sized pieces.
- 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.
- Mix to combine. (Keep the rest of the cheese aside to cover the enchiladas.)
- Stack the tortillas on a plate and cover them with plastic wrap or damp paper towels.
- Microwave on high until warm and pliable, 20 to 30 seconds.
- Scoop about 1/3 cup of the chicken mixture on the top of a tortilla and press it evenly down the middle.
- Roll each tortilla tightly and place it seam-side down in the baking dish.
- Repeat with the remaining tortillas.
- Then pour the sauce over the enchiladas and top with the remaining cheese.
- Cover the baking dish tightly with foil.
- Bake covered for 20 to 25 minutes.
- Remove the foil and continue to bake for another 5 to 10 minutes until golden and bubbly.
- Remove from the oven and let stand for 10 minutes before serving.
- 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:
6Serving Size:
1Amount Per Serving: Calories: 286Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 121mgSodium: 1012mgCarbohydrates: 11gFiber: 3gSugar: 7gProtein: 42g
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