Gluten-Free Chicken Enchiladas Recipe + FREE Pizzas Recipes eBook

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Feb 13, 2024

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 (check GF tortillas recipe here)
1 cup shredded cheddar or Mexican blend cheese (for topping)

Instructions:

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.
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.
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.
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.
Serve:
- Garnish with chopped cilantro and serve the enchiladas hot.

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