Gluten-Free Classic Chicken Enchiladas
Dive into a cheesy, saucy, and utterly satisfying dinner with Gluten-Free Classic Chicken Enchiladas, a hearty dish that's perfect for gluten-free eaters and enchilada lovers alike. Tender corn tortillas are filled with a flavorful mix of shredded chicken, green chiles, and melted Monterey Jack cheese, then drenched in a homemade gluten-free enchilada sauce that's rich with tomato, chili powder, and warming cumin. Topped with bubbly, golden cheese and a sprinkle of fresh cilantro, these enchiladas are baked to perfection in just 30 minutes. Whether you're feeding a family or hosting a dinner gathering, this easy gluten-free recipe promises bold Tex-Mex flavors with every bite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 3 Garlic cloves, minced
- 3 cups Cooked chicken breast, shredded
- 1 cup Green chiles, canned, diced
- 1 cup Gluten-free chicken broth
- 2 tablespoons Gluten-free flour blend
- 1 cup Tomato sauce
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 small Corn tortillas
- 2 cups Monterey Jack cheese, shredded
- 0.25 cup Fresh cilantro, chopped
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
Add minced garlic to the skillet and sauté for another 1 minute.
Stir in the shredded chicken and green chiles, mixing well. Cook for another 2 minutes, then set aside.
In a medium saucepan, heat the gluten-free chicken broth over medium heat.
Whisk in the gluten-free flour blend and cook for 2–3 minutes until slightly thickened.
Add the tomato sauce, chili powder, ground cumin, salt, and black pepper to the saucepan, stirring well. Simmer for 5 minutes until the sauce thickens slightly.
Pour 1/2 cup of the sauce into the bottom of a 9x13 inch baking dish.
Warm the corn tortillas in a dry skillet or microwave to make them pliable.
Spoon some of the chicken mixture and a bit of shredded cheese onto each tortilla, roll them up, and place seam side down in the prepared baking dish.
Pour the remaining sauce over the rolled tortillas, ensuring they are well covered.
Sprinkle the remaining cheese over the top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
3475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.4 g | 183% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 7063 mg | 307% | |
| Total Carbohydrate | 233.1 g | 85% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 23.6 g | ||
| Protein | 309.7 g | 619% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2036 mg | 157% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3384 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
