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
- 15 Super-Sized white corn tortillas
- 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
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.
Looking for a sweetish, savory, slightly spicy chili without kidney beans that is gluten-free? Yup, me too! So I created my own. Cannellini Bean Chili has become our family go-to for nights when chili fits the bill. It’s so tasty my peeps take leftovers to work with them.
Cannellini Bean Chili
- 1 lb ground beef
- 1 small onion chopped
- 2 cloves garlic, minced
- 1 16 oz can diced tomatoes
- 1 15 oz can tomato sauce
- 1 15.5 oz can Cannellini Beans
- 1 red bell pepper chopped
- 1 4 oz can diced green chilies
- 2-3 tsp chili powder
- 1 tsp dried basil
- salt and pepper to taste
Garnish with sour cream and shredded cheddar cheese.
In a large saucepan cook ground beef, onion and garlic until meat is brown. Drain off fat. Stir in tomato sauce, un-drained diced tomatoes, drained Cannellini beans, chopped red bell pepper, un-drained diced green chilies, chili powder, basil, salt and pepper. Bring to boil, reduce heat to simmer and continue to cook covered for 20 mins, stirring occasionally. Serve with sour cream and shredded cheddar cheese as a garnish.
Pair with Gluten-free Cornbread for Everyone
Pair this chili with Gluten-Free Corn Bread< get the recipe by clicking this link.
This yummy meal has become a recent go-to dinner classic. Creamy, citrus flavor with a variety of textures and flavors mixes makes this dish a oft-requested dinner.
Creamy Chile Lime Chicken
6 Boneless/Skinless Chicken Breasts Halves
3 tbl butter
1/2 cup chicken broth
1 4 oz can diced green chilies
1/4 cup lime juice
1/2 cup sour cream
1 Tbls cornstarch
Shredded Pepper Jack Cheese
1 Ripe Avocado
Directions: Cut each Chicken breast half into halves, pat dry with paper towel and sprinkle with salt and pepper. Cook in pan over medium heat with melted butter, until firm and browned. Meanwhile Combine broth, green chilies, lime juice, sour cream and cornstarch in a bowl or mixing cup with a pour spout. Pour this mixture over cooked breasts and turn heat to medium-low. Cook and coat chicken pieces until sauce thickens and is heated through.
Serve topped with shredded Pepper Jack Cheese, Avocado slices, cilantro and fresh lime. Serve along-side rice or potato slices roasted in oil. Enjoy!
What is easy to make, feeds many, is enjoyed by a variety of eaters, can flex with an estimated start time and is gluten free? We had nine family members – ranging from a one-year-old to adults – arrive in stages this weekend so I planned a meal that met all of the above criteria. What did we enjoy?
Salsa Verde Slow-Cooked Chicken Tostadas and Tacos!
A few weekends ago our family was invited to join the Hispanic Church members for lunch as we are looking to partner with them in developing a soccer ministry outreach to the local Hispanic community. We were introduced to a gluten free food option that were not aware of. It is called, “Crujientes Y Doraditos Tostadas Caseras Amarillo” – which translates to Crisp and Golden Brown Homemade Corn Tostadas. We enjoyed these so much I was inspired to build a meal which uses them.
Crips and Golden Brown Homemade Corn Tostadas
This recipe feeds many, is enjoyed by a variety of eaters, is gluten free, flexes with estimated start times AND is super easy because it uses already-made ingredients.
For the slow-cooked chicken:
4 large boneless-skinless chicken breast halves
1 24 oz jar of Herdez Salsa Verde
Start the slow-cooked chicken about 4 hours before the estimated start time.
Cut chicken breast halves in half and place in slow-cooker and pour Salsa Verde over the top. Cook on high for at least 4 hours. After about 3 hours break up the chicken into smaller pieces and continue to cook. Just before serving break up the chicken even more. It should break up easily. Leave in slow-cooker for people to serve themselves.
Tostada and Taco Makings
Have the following food items on hand for people to build their own Tostada or Taco
1. Taco Shells
2. Tostadas Caseras Amarillos
3. The slow-cooked Salsa Verde Chicken
4. Black beans – warmed
6. Shredded Lettuce
7. Sour Cream
10. Limes for squeezing onto tostadas and tacos
Enjoy the Fiesta!
Beef Stew in the Crock Pot
Beef Stew in the bowl
The warm, tangy, meaty and veggie aroma of stew cooking in the crock pot greeted us my daughter and I returned home from Soccer practice.
“When will dinner be ready?” asked my son as we stepped into the house, “I’m just starving!”
Such a great feeling to come home and have dinner practically ready as you step in the door because you took the time earlier in the day to set dinner up in the crock pot.
My big Christmas gift this year was a new crock pot. Our old one had been given to my husband in his single years . . . remember when the color orange was “in”? Well our old crock pot was from that era. This new one looks like stainless steel and the “crock” comes out so it is easier to wash. So new crock pot meals have been on the agenda of late. My latest crock pot meal was inspired by a beef pot roast recipe, I call it:
Gluten-Free Crock Pot Stew
Servings: 8 Prep time: 1/2 hr Cook time in crock pot: 4 hours
2 lbs beef stew meat cut up into bite-size pieces
2 Tbls Canola Oil
1 cup baby carrots (the already peeled and miniaturized ones you get in a bag)
3 stalks celery cut up into bite-size pieces
2 onions also cut up into bite-size pieces
1/2 cup dry white wine
1 8 oz can tomato paste
2 cups beef broth (I use Better Than Bouillon Beef Base) check labels on beef bouillon cubes for barley malt or HVP which are not gluten-free ingredients.
1/4 cup corn starch
4 medium size Yukon Gold potatoes cut into bite-size pieces
2 more cups beef broth
2 Tbls Worcestershire Sauce (Lea & Perkins is gluten-free)
2 bay leaves
2 tsp. thyme
Heat oil in pan. Sprinkle meat with pepper and place in pan and cook meat on all sides. Place carrots, onions and celery in bottom of crock pot. Top veggies with seared meat, leave drippings in the pan. Add white wine to pan and cook out. Add the tomato paste to pan and stir. Add cornstarch to 2 cups of beef broth and stir to combine. Add this mixture to tomato paste and wine mixture in the pan. Cook and stir over low heat until combined. Pour this mixture over meat and veggies in the crock pot, scraping the pan. Add the potatoes on top of meat and veggies. Add Worcestershire sauce to 2 more cups of beef broth and pour mixture over potatoes. Add 2 bay leaves and set the crock pot on high for 4 hours. Add thyme 1/2 hr before end of cooking time. Serve warm with shredded cheese and/or sour cream as toppings. Corn chips make a tasty gluten-free side to this dish.
Moscow, Russia was my home for a summer – many summers ago, just after the fall of Communism in the U.S.S.R. I joined 13 other teammates from around the United States to befriend Russian students and I had the opportunity to teach a Marketing class. We were with International Teams on a Summer Servant Project. We all have special memories of our summer in Russia and for me one of my favorite food memories was a Pumpkin Potato Soup that was made by one of the “long-term” staff members, Cheryl who came from Australia. I stayed a week longer than my teammates to teach the Marketing class and stayed at Cheryl’s apartment.
Two things impress me most regarding this recipe; not only is it tasty, but Cheryl was quite resourceful as grocery items were hard to come by in Russia during this time of transition from Communism. I recently came across her hand-written recipe along with another I got from a Trader Joe’s sample station. They were similar in ingredients with the biggest difference being that Cheryl in Moscow blended all the ingredients together, and there was no bacon.
Trader Joe’s Pumpkin Soup
Trader Joe’s 21 Seasoning Salute
Creme Fraiche – Yum
2 17.6 oz Trader Joe’s Pumpkin Soup boxes (My friend Cheryl used 750 g of actual pumpkin and also a broth. How she found pumpkin in Moscow, Russia at that time period is amazing.)
6 Baby Yukon Gold potatoes, washed, unpeeled and diced into ¼ “ cubes
1 small onion or 1 small leek – or ½ of each, diced
2 Tbls butter
1 cup milk
21 Seasoning Salute
4 slices of bacon
Crème Fraiche (My friend Cheryl’s recipe calls for Sour cream, but I remember her mentioning that it was a special type of sour cream and wrote in Cyrillic it’s Russian name. I did not know what Crème Fraiche was back then. I’m glad Trader Joe’s has introduced it to me.)
Directions: Sauté diced onion and leek in butter for about 5 minutes. Cook bacon and break into bits, set aside. Add potatoes and sauté 5 minutes more. Stir in milk. Add seasonings. Bring to boil and cover, simmer and stir frequently for 15 minutes or more until potatoes are tender. Add pumpkin soup and heat to a boil.
Add to each serving a tablespoon of Crème Fraiche and sprinkle with bacon bits.
Lettuce Wrap Chicken Stir-Fry with peanuts
Cool and warm, crisp and soft, sweet and savory all these features are wrapped up in one delicious and easy gluten-free chicken dinner dish. The lettuce wrap brings a cool and crispy contrast to the warm and soft chicken and veggie stir-fry. The sauce has a hint of orange sweetness with a savory overtone. The peanuts take the eating adventure even another dimension. Mmmm . . . the whole family loved this dinner!
Chicken Stir-Fry Ingredients
1.5 lbs of boneless, skinless chicken breast halves. Cut horizontally into thin, bite-size pieces.
Salt and Pepper
2 Tbls olive oil
1 onion sliced into bite-size pieces
1 red bell pepper, seeds removed and sliced into bite-size pieces
3 garlic cloves
2 tsp orange marmalade
1 tsp ginger
3 Tbls gluten-free soy sauce
3 Tbls rice vinegar
1 1/2 tsp cornstarch
1 head lettuce – cut into quarters then separate leaves.
Toppings: Roasted, salted (50% less), skinless peanuts
Serve with rice
Cook as directed
Stir Fry Directions: Season chicken with salt and pepper. In a stir-fry skillet, heat olive oil over medium heat and add chicken. Cook stirring frequently. Meanwhile mix rest of ingredients together in a pourable container. Add onion and bell pepper to skillet and cook stirring frequently, until onion is golden-brown. Add all the rest of the ingredients that are mixed together in the container. Reduce heat and stir to combine.
Serve in lettuce cups with peanuts as a topping and with rice on the side. Enjoy.
Thai Yellow Curry (Trader Joe’s) Chicken with all the trimmings.
Mmmm . . .Trader Joe’s market has two bottled curry gluten-free sauce options. A few weeks ago I posted a gluten-free dinner using Trader Joe’s Red curry sauce. Well the other night we tried Trader Joe’s Yellow curry sauce in a bottle and wow, yummy!
Trader Joe’s Thai Yellow Curry Sauce in a bottle.
Preparation is still simple:
Heat oven to 375 degrees
Two whole (2 sides) boneless skinless chicken breasts cut into bite-sized pieces
sea salt and fresh ground pepper
1 red bell pepper – cut into bite-sized pieces
1 onion – cut into bite-sized pieces
1 can of sliced water chestnuts
1 bottle of Trader Joe’s Thai Yellow Curry Sauce
Cooked rice and/or Thai rice noodles
Place chicken pieces in a glass casserole dish. Drizzle olive oil over chicken and sprinkle with salt and pepper to taste. Toss to coat chicken pieces. Prepare and cook rice and/or rice noodles to be done when chicken is ready. Cook in pre-heated 375 degree oven for 30 minutes. Toss chicken again and add the bell pepper pieces, onion pieces and the water chestnuts and the whole bottle of Thai Yellow Curry Sauce. Cook in oven for 15-20 mins more.
Add the red bell pepper, onion and water chestnuts and Thai Yellow Curry Sauce.
Remove from oven and stir to combine all ingredients. Serve over cooked rice and/or Thai rice noodles. Garnish with toppings. Enjoy.
Fried Egg Taco
Mmm . . . butter . . . and egg and melted cheese with salsa on a corn tortilla.
This is a tasty combo perfect for a gluten-free light meal or a snack.
3/4 tbls butter
salt & pepper to taste
1 king-size white corn tortilla
1 handful of shredded cheese of choice
1 or 2 spoonfuls of salsa
Melt the butter in a small saucepan.
Egg frying in butter.
Crack egg open and pour contents into pan with melted butter.
Cook egg as desired, sunny-side up, over-easy, or scrambled adding salt & pepper to taste. Remove egg from pan and place corn tortilla in pan with the remaining melted butter.
Cook tortilla in pan with melted butter. Place cooked egg and cheese on top.
Place egg on top of tortilla and add cheese, cooking tortilla until edges are brown and the cheese is melted.
Fried Egg Taco with cheese and salsa.
Remove all items once cheese is melted, and edges of tortilla are brown and place on plate. Dress with salsa.
Gluten-Free Mexican Taco Casserole
A tasty dish that is easy to make, with condiments that really set it apart and make it a complete meal. Just think of a taco that is made like a casserole dish that can be kept for left-overs really easily. That’s this Gluten-free Mexican Taco Casserole.
Need: 13 x 9″ glass casserole dish
12 King-size White Corn Tortillas
1 lb ground beef
1 small onion – diced
1 28 oz can Enchilada Sauce (mild, med or hot to liking)
1 15 oz can black beans
1 14 oz can sweet corn
2 cups Mexican shredded cheese
1 can diced green chiles
Cut the King-size white corn tortillas in half to form 24 halves. Grease or spray the bottom of the casserole dish with oil. Cook ground beef and diced onion together until cooked through. Drain the fat. Add salt and pepper to liking.
Place 8 halves of corn tortillas in bottom of casserole dish, flat sides to the edge except for the two in center, to cover the bottom with one layer. Pour 1/3 can of Enchilada sauce (shake the can to mix the sauce) over tortillas (I poke two holes in can with can opener to pour out contents from can). Spread 1/2 of hamburger mix evenly over the tortillas, sprinkle 1/2 can of black beans evenly over meat, sprinkle 1/2 can of corn evenly over meat and beans, sprinkle 1 cup of cheese evenly over all and dot with 1/2 can of green chiles. Repeat tortilla layer and repeat filling layer saving about a handful of the cheese. Top with last tortilla layer, cover with remaining 1/3 can of Enchilada sauce and distribute remaining cheese over the top.
Place in pre-heated 350 degree oven for about 30-40 mins. When cooked through, the sauce should be bubbling and the cheese on top melted.
Remove from oven and serve by cutting into pieces. Top each serving with sour cream, shredded lettuce, salsa, fresh cilanto and lime juice. We place the condiments on the table for each person to “dress” his or her serving to taste.
This makes great left-overs too!