Gluten-Free Chicken Enchiladas

Chicken Enchilada

Cheesy, chile, creamy, dreamy, chicken yummy goodness all wrapped up in one gluten-free entree. My mexican-food-loving people need not lament the loss of chicken enchiladas from their list of favorite dinners. Raves and cheers always greet this delicious gluten-free dish.

Gluten-Free Chicken Enchiladas

Makes: About 15 enchiladas or three smaller casserole pans full

Ingredients

  • 15 Super-Sized white corn tortillas
  • foil
  • 2.5-3 lbs Chicken skinless chicken meat
  • 1 16 ounce jar Green Chile Salsa
  • 2 tbls butter
  • 1 chopped/minced onion
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • 8 ounces sour cream
  • 2 tbls corn starch
  • 2 cups chicken broth
  • 1 4-ounce can diced green chiles
  • 1 cup or more shredded Monterey Jack cheese
  • 1 cup of cheese of choice

Directions

Prepare chicken: About 2 hours ahead of assembling the enchiladas. Place chicken meat in pot or slow cooker. Pour entire jar of Green Chile Salsa over chicken and either simmer on low or slow cook on high for about 2 hours, or until meat can be shredded. Shred chicken and mix well with green chile salsa. Set aside.

Prepare Sauce: Cook minced onion, in melted butter with cumin and cayenne pepper, until softened. Stir cornstarch into sour cream and add to onion mixture and cook on low until warmed. Add chicken broth and undrained diced green chiles. Cook sauce over medium heat until thickened and bubbly. Remove from heat and stir in 1/2 – 1 cup Monterey Jack Cheese.

Wrap tortillas in aluminum foil and warm in 350 degree oven to soften.

Arrange Enchiladas: Lightly grease three 11×7″ or 8×8″ casserole dishes (or combo of each). Spill about a 1/4 of sauce into bottom of dish. Place 1 tortilla in pan, against the short side, and fill 1/3 of flat tortilla with 1/4 cup of shredded chicken, one spoonful of sauce and sprinkle with cheese. Roll tortilla up and leave seam side down. Repeat nudging the tortillas up next to each other, laying horizontal against the short side of the dish, until there is no more room. Once all tortillas are filled, top all enchiladas with remaining sauce and cheese. You will put at least one tortilla perpendicular to the others in the 8×8 pan. The tortillas may break up but do not fret you’ll just cover them with remaining sauce and cheese once dish is filled.

Bake: Bake covered in a 350 degree oven for about 35 minutes or until heated through.

Serve: Pair with rice and beans if desired. Garnish with salsa, olives, lettuce and cilantro.

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