Gluten-Free Enchiladas Verdes
Indulge in the vibrant flavors of these **Gluten-Free Enchiladas Verdes**, a healthier spin on a Mexican classic that doesn’t compromise on taste. Perfectly seasoned shredded chicken is mixed with tangy salsa verde and wrapped in soft, gluten-free corn tortillas, then topped with melty Monterey Jack cheese for an irresistibly gooey finish. Baked to perfection, these enchiladas are enhanced by the freshness of chopped cilantro and the option of creamy sour cream or zesty lime for serving. With only 20 minutes of prep time, this recipe is ideal for busy weeknights or a flavorful family dinner. Whether you're gluten-free or just looking for a wholesome, satisfying meal, this dish checks all the boxes for comfort and flavor!
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Recipe Information
Ingredients
- 12 pieces Gluten-free corn tortillas
- 3 cups Cooked chicken breast, shredded
- 2 cups Salsa verde
- 2 cups Monterey Jack cheese, shredded
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 0.5 cup Fresh cilantro, chopped
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Sour cream (optional, for serving)
- 1 whole Fresh lime wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.
Stir in the shredded chicken and 1 cup of salsa verde, mixing well to combine. Season the mixture with salt and pepper. Cook for another 2-3 minutes, then remove from heat and set aside.
Wrap the gluten-free corn tortillas in a slightly damp paper towel and microwave for about 30 seconds to soften them, making them pliable for filling.
Spoon approximately 2-3 tablespoons of the chicken mixture onto each tortilla, adding a sprinkle of chopped cilantro and a little Monterey Jack cheese. Roll up the tortillas tightly and place seam-side down in the prepared baking dish.
Pour the remaining 1 cup of salsa verde over the top of the filled tortillas, spreading it evenly. Sprinkle the remaining cheese over the tortillas.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool slightly before serving.
Serve enchiladas hot, garnished with extra chopped cilantro, a dollop of sour cream, and lime wedges if desired.
Nutrition Facts
Calories |
4266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 6582 mg | 286% | |
| Total Carbohydrate | 369.5 g | 134% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 42.0 g | ||
| Protein | 327.8 g | 656% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2535 mg | 195% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4392 mg | 93% | |
*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.
