Gluten-Free Green Chili Enchiladas
Discover the irresistible flavors of Gluten-Free Green Chili Enchiladas, a hearty dish that combines tender shredded chicken, zesty green chilis, creamy sour cream, and melted cheddar cheese all wrapped in gluten-free corn tortillas. This recipe is perfect for anyone craving comfort food while adhering to a gluten-free diet. The tangy green chili sauce brings a bold punch of flavor, complemented by the fresh garnishes of cilantro and green onion. Ready in just 50 minutes, these enchiladas bake to golden, bubbly perfection, making them a crowd-pleasing option for family dinners or gatherings. Packed with protein and bursting with vibrant Southwestern flair, serve these enchiladas hot for an unforgettable, gluten-free dining experience!
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Recipe Information
Ingredients
- 12 pieces Gluten-free corn tortillas
- 3 cups Cooked shredded chicken
- 2 4-ounce cans Green chilis, canned and diced
- 1 10.5-ounce can Gluten-free cream of chicken soup
- 1 cup Sour cream
- 2 cups Shredded cheddar cheese
- 0.25 cup Chopped cilantro
- 0.25 cup Green onion, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a medium mixing bowl, combine the green chilis, gluten-free cream of chicken soup, and sour cream. Stir until the mixture is smooth and evenly blended.
Spread a thin layer of the green chili mixture over the bottom of a 9x13-inch baking dish to prevent the enchiladas from sticking.
In a separate mixing bowl, combine the shredded chicken, 1 cup of shredded cheddar cheese, half of the chopped cilantro, the green onion, salt, and black pepper. Mix well.
Take a gluten-free corn tortilla and spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Roll it tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
Pour the remaining green chili sauce over the rolled enchiladas, ensuring they are completely covered. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly.
Garnish the enchiladas with the remaining chopped cilantro before serving.
Serve hot and enjoy your delightful gluten-free green chili enchiladas!
Nutrition Facts
Calories |
4148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 95.5 g | 478% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 990 mg | 330% | |
| Sodium | 4719 mg | 205% | |
| Total Carbohydrate | 342.6 g | 125% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 32.7 g | ||
| Protein | 330.2 g | 660% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2573 mg | 198% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2953 mg | 63% | |
*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.
