Gluten-Free Chicken Enchiladas: A Delicious Alternative
Ingredients
For the Enchiladas:
For the Enchiladas:
– 12 corn tortillas (or 6-inch gluten-free flour tortillas)
– 1 1/2 cups cooked sour cream chicken enchilada casserole, shredded (2 medium boneless, skinless breasts)
– 1 half cups shredded Mexican cheese blend (or 3/4 cup cheddar cheese + 3/4 cup Monterey Jack cheese)
– 1 small white onion, chopped
– 1 small green bell pepper, chopped
– 1 (15 ounce) can black beans, rinsed and drained
– 1 (15 ounce) can corn, drained
– 1 half of teaspoons chili powder
– 1 teaspoon floor cumin
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
For the Enchilada Sauce:
Ingredients: For the Enchilada Sauce:
– 2 tablespoons olive oil
– 1/4 cup chopped white onion
– 2 cloves garlic, minced
– 1 (15 ounces) can tomato sauce
– 1 (15 ounces) can tomato paste
– 1 teaspoon floor cumin
– 1 teaspoon floor oregano
– 1/2 teaspoon sea salt
– 1/4 teaspoon black pepper
Instructions
To Make the Enchilada Sauce:
In a large saucepan, whisk collectively the tomato sauce, enchilada sauce, chili powder, cumin, oregano, and salt and pepper to taste.
Bring the sauce to a simmer over medium heat and cook for 10 minutes, or till thickened.
Remove the sauce from the warmth and stir in the shredded chicken.
To Make the Enchiladas:
1. Preheat oven to 375 degrees F (190 levels C).
2. In a big skillet, prepare dinner chicken over medium warmth till not pink. Drain off any extra grease.
3. In a small bowl, combine the enchilada sauce, chili powder, cumin, and salt. Pour half of the sauce right into a 9×13 inch baking dish.
4. Spread 1/4 cup of the chicken mixture down the center of every tortilla. Top with 1/4 cup of the cheese combination. Roll up the tortillas and place them seam facet down in the baking dish.
5. Pour the remaining enchilada sauce over the tortillas. Sprinkle with the remaining cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Let stand for 5-10 minutes earlier than serving.