Gluten-Free Chicken Enchiladas Recipe

Quick & Easy Healthy Recipes

Gluten-Free Chicken Enchiladas Recipe

These gluten-free chicken enchiladas are a delicious and satisfying Mexican dish. The homemade enchilada sauce adds a rich and authentic flavor to the dish. With a combination of tender chicken, corn tortillas, and gooey cheese, these enchiladas are sure to become a family favorite.

Preparation time: 20 minutes & cook time: 30 minutes

Nutritional Information: (Per serving - Makes 6 servings)

Calories: 350, Protein: 20g, Carbohydrates: 25g , Fat: 18g, Fiber: 4g

Ingredients:

For the Enchilada Sauce:

• 2 tablespoons olive oil

• 2 tablespoons gluten-free all-purpose flour

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1/2 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/4 teaspoon dried oregano

• 1/4 teaspoon smoked paprika

• 2 cups gluten-free chicken broth

• Salt and pepper to taste

For the Chicken Filling:

• 2 cups shredded cooked chicken (rotisserie or boiled)

• 1 cup black beans, drained and rinsed

• 1 cup corn kernels (fresh or frozen)

• 1 cup shredded cheddar or Mexican blend cheese

• 1/4 cup chopped fresh cilantro

• Salt and pepper to taste

For Assembling:

• 12 gluten-free corn tortillas

• 1 cup shredded cheddar or Mexican blend cheese (for topping)

Instructions:

1. Prepare the Enchilada Sauce:

   • In a medium saucepan, heat olive oil over medium heat.

   • Add gluten-free flour and stir continuously for 1-2 minutes until it forms a paste.

   • Add chili powder, cumin, garlic powder, onion powder, dried oregano, and smoked paprika. Stir well.

   • Gradually whisk in chicken broth, ensuring no lumps form.

   • Simmer the sauce for 10-15 minutes until it thickens. Season with salt and pepper to taste. Set aside.

2. Prepare the Chicken Filling:

   • In a large mixing bowl, combine shredded chicken, black beans, corn, shredded cheese, and chopped cilantro.

   • Season with salt and pepper to taste. Mix well.

3. Assemble the Enchiladas:

   • Preheat the oven to 375°F (190°C).

   • Spread a small amount of enchilada sauce on the bottom of a baking dish.

   • Warm the corn tortillas in the microwave for about 20 seconds to make them pliable.

   • Spoon the chicken filling onto each tortilla and roll it up, placing it seam-side down in the baking dish.

4. Bake:

   • Pour the remaining enchilada sauce over the rolled tortillas.

   • Sprinkle additional cheese on top.

   • Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.

5. Serve:

   • Garnish with chopped cilantro and serve the enchiladas hot.