Gluten-Free Chicken Enchiladas
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5.0
3 reviews
Excellent
Gluten-Free Chicken Enchiladas
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This easy gluten-free chicken enchiladas recipe is cheesy and saucy with homemade red enchilada sauce and corn tortillas. The best quick and healthy weeknight dinner made with rotisserie chicken - perfect for meal prep and freezing too!
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Ingredients
Chicken Filling:
- 1 lb boneless and skinless chicken breasts (or 3 cups of rotisserie chicken), cooked and shredded
- ¼ cup cilantro
- 15 ounce can of black beans drained and rinsed
Red Enchilada Sauce:
- 1 - 2 tablespoon olive oil
- 1 small red onion finely diced
- 1 red bell pepper finely diced
- 2 large garlic cloves minced
- ¼ cup tomato paste
- 2 cups low-sodium chicken broth
- 1 tablespoon chili powder yes Tablespoon
- 1 teaspoon cumin
- ½ teaspoon paprika
- salt & pepper to taste
The Enchiladas:
- 10 - 12 gluten-free corn tortillas
- ¾ cup shredded cheese , Mexican blend, Monterey Jack, or Cheddar
- Toppings: crunchy tortillas, greek yogurt or sour cream, lime, lots of cilantro
Instructions
Prep:
- Preheat the oven to 350°F (177°C).
Make the Enchilada Sauce
- In a large skillet, heat olive oil. Sauté red onion and red bell pepper over medium heat for around 7 minutes until softened and slightly browned.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the tomato paste and stir to coat the veggies.
- Add the chicken broth, chili powder, paprika, ground cumin, salt, and pepper. Stir until the tomato paste is dissolved (making your homemade red enchilada sauce). Simmer for about 10 minutes until the mixture thickens. If you prefer a thicker sauce, dissolve 1 tablespoon of arrowroot starch in ¼ cup of cold water and mix it into the sauce.
Make the Filling:
- In a large bowl, combine the shredded chicken, black beans, cilantro, and ¼-½ cup of the prepared sauce. Mix until everything is evenly coated.
Assemble:
- Lightly grease a 9x13-inch baking dish or a large skillet for baking the enchiladas. Then, add a few spoons of the enchilada sauce to the bottom of the dish.
- Warm the gluten-free corn tortillas in the microwave for 10 seconds to make them more pliable.
- Fill each tortilla with about ¼ cup of the chicken mixture and then roll them up.
- Place them seam-side down in the prepared baking dish. Repeat with all the tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the shredded cheese over the top of the enchiladas.
Bake:
- Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly. If the cheese and tortillas are browning too quickly, feel free to cover the pan with aluminum foil.
- Serve the enchiladas with desired toppings such as guacamole, crunchy tortillas, salsa, Greek yogurt or sour cream, lime, and plenty of cilantro.
Notes
- Make-Ahead: You can easily assemble gluten-free enchiladas ahead of time and keep them covered in the fridge until you’re ready to bake. This is especially helpful for busy days or when hosting gatherings.
- Substitute the Chicken: You can substitute the shredded chicken in these enchiladas with options like cooked and seasoned ground beef, turkey, sautéed vegetables, black beans, or even a plant-based protein source like crumbled tofu or tempeh for a vegetarian or vegan version.
- Make them Dairy-Free: You can also make this recipe 100% dairy-free by using your favorite dairy-free, vegan cheese.
- Freezing: After assembling them, wrap them tightly in plastic wrap and aluminum foil, then place them in an airtight container before freezing; when ready to enjoy, bake them directly from frozen, adding a little extra baking time.
- Storing: To store enchiladas, let them cool completely, then cover the baking dish with plastic wrap or aluminum foil and place it in the refrigerator.
- Reheating: To reheat, microwave individual portions for a quick warm-up or bake the enchiladas in a preheated oven at 350°F (175°C) for about 15-20 minutes, until heated through. I reccomend baking them so the tortillas are not soggy and covering the pan with foil to prevent excessive browning in the oven.
Nutrition Information
Show Details
Calories
349kcal
(17%)
Carbohydrates
38g
(13%)
Protein
29g
(58%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
59mg
(20%)
Sodium
601mg
(25%)
Potassium
877mg
(25%)
Fiber
9g
(36%)
Sugar
4g
(8%)
Vitamin A
1366IU
(27%)
Vitamin C
33mg
(37%)
Calcium
157mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 29g | 58% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 59mg | 20% |
| Sodium | 601mg | 25% |
| Potassium | 877mg | 19% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 1366IU | 27% |
| Vitamin C | 33mg | 37% |
| Calcium | 157mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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