Gluten-Free Creamy White Enchilada
Indulge in the irresistible flavors of this Gluten-Free Creamy White Enchilada recipe, a delicious twist on a classic Mexican favorite that's perfect for those following a gluten-free lifestyle. Packed with tender shredded chicken, zesty green chilies, and smothered in a rich, creamy sauce made from cream cheese, sour cream, and gluten-free chicken broth, these enchiladas are topped with melted Monterey Jack cheese for a decadent finish. The corn tortillas provide a gluten-free base, while aromatic spices and fresh cilantro add layers of bold flavor and color. Ready in under an hour, this comforting dish is ideal for a family dinner or casual gathering, offering both ease of preparation and irresistible taste. Whether you're gluten-free or simply seeking a hearty, cheesy meal, these enchiladas are guaranteed to delight!
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Recipe Information
Ingredients
- 12 pieces Gluten-free corn tortillas
- 3 cups Cooked shredded chicken
- 4 ounces Green chilies, diced
- 8 ounces Cream cheese, softened
- 1 cup Sour cream
- 1 cup Gluten-free chicken broth
- 2 cups Monterey Jack cheese, shredded
- 0.25 cup Cilantro, chopped
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 350°F (175°C). Prepare a 9x13 inch baking dish by lightly greasing it.
In a large bowl, mix together the shredded chicken, half of the green chilies, onion powder, garlic powder, salt, and black pepper.
Warm the gluten-free corn tortillas by wrapping them in damp paper towels and microwaving for about 30 seconds to make them pliable.
Fill each tortilla with approximately 1/4 cup of the chicken mixture and roll them up tightly. Place the filled tortillas seam-side down in the prepared baking dish.
In a medium saucepan over medium heat, combine the softened cream cheese, sour cream, remaining green chilies, and gluten-free chicken broth. Stir until the mixture is smooth and creamy.
Pour the creamy sauce evenly over the enchiladas in the baking dish.
Sprinkle the shredded Monterey Jack cheese over the top of the sauce.
Bake the enchiladas in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
Garnish the enchiladas with chopped cilantro before serving.
Serve hot and enjoy your Gluten-Free Creamy White Enchilada!
Nutrition Facts
Calories |
4859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.7 g | 319% | |
| Saturated Fat | 132.0 g | 660% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1174 mg | 391% | |
| Sodium | 5041 mg | 219% | |
| Total Carbohydrate | 354.8 g | 129% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 41.8 g | ||
| Protein | 342.0 g | 684% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2796 mg | 215% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3537 mg | 75% | |
*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.
