• On Oct, 18, 2024
•  ladyrecipes
•  Recipes

Gluten-Free Chicken Enchiladas: A Delicious Alternative

Ingredients

For the Enchiladas:

For the Enchiladas:

– 12 corn tortillas (or 6-inch gluten-free flour tortillas)

– 1 half cups cooked chicken, shredded (2 medium boneless, skinless breasts)

– 1 half of cups shredded Mexican cheese blend (or 3/4 cup cheddar cheese + 3/4 cup Monterey Jack cheese)

– 1 small white onion, chopped

– 1 small green bell pepper, chopped

– 1 (15 ounce) can black beans, rinsed and drained

– 1 (15 ounce) can corn, drained

– 1 half teaspoons chili powder

– 1 teaspoon floor cumin

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

For the Enchilada Sauce:

Ingredients: For the Enchilada Sauce:

– 2 tablespoons olive oil

– 1/4 cup chopped white onion

– 2 cloves garlic, minced

– 1 (15 ounces) can tomato sauce

– 1 (15 ounces) can tomato paste

– 1 teaspoon floor cumin

– 1 teaspoon ground oregano

– half of teaspoon sea salt

– 1/4 teaspoon black pepper

Instructions

To Make the Enchilada Sauce:

In a large saucepan, whisk collectively the tomato sauce, enchilada sauce, chili powder, cumin, oregano, and salt and pepper to style.

Bring the sauce to a simmer over medium heat and prepare dinner for 10 minutes, or till thickened.

Remove the sauce from the heat and stir in the shredded sour cream chicken enchiladas easy.

To Make the Enchiladas:

1. Preheat oven to 375 degrees F (190 levels C).

2. In a large skillet, prepare dinner chicken over medium heat till now not pink. Drain off any extra grease.

3. In a small bowl, combine the enchilada sauce, chili powder, cumin, and salt. Pour half of the sauce into a 9×13 inch baking dish.

4. Spread 1/4 cup of the chicken mixture down the center of every tortilla. Top with 1/4 cup of the cheese combination. Roll up the tortillas and place them seam aspect down in the baking dish.

5. Pour the remaining enchilada sauce over the tortillas. Sprinkle with the remaining cheese.

6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

7. Let stand for 5-10 minutes before serving.