Gluten-Free Chicken Enchiladas!
During these cooler California winter nights, I love to divert from our regular schedule of salads and grilling to make some comfort food.
Since I am gluten-free and my husband tries to avoid carbs at all costs, we are somewhat limited in what we can make on the casserole front, but these BOMB gluten-free chicken enchiladas are healthy, gluten-free and delicious – I mean if I use Cayenne sparingly even my two-year old will eat them so that’s saying a lot!
The BOMB Chicken Enchiladas
Healthy and Gluten-Free
Prep Time: 30 minutes
Total Time: 1 hour
- 32 ounces of Chicken Stock or Broth (one box)
- One package of skinless, boneless chicken breasts (around 1.5lbs)
- 2 Cups of Cheddar
- 2 Cups of Monterey Jack
- 1 Cup of Cilantro
- 1 Cup of Chopped Black Olives
- Cayenne Pepper
- 15 Corn Tortillas
- 2 Clove of Garlic
- 1 Jar of Chunky Vegetable Salsa (or whatever you can find)
- 1 Jalapeno Pepper
- 32 oz can of Red Enchilada Sauce
- Salt and pepper – as needed
Step 1: Preheat Oven to 420
Step 2: Slice jalapeno and garlic and dump in chicken stock. Bring to a boil and boil chicken breast for 17 minutes
Step 3: Strain chicken under cold water. Shred and mix into a large bowl with salsa. Let sit.
Step 4: Wash pot you cooked chicken in and pour in red enchilada sauce and hot sauce. Add Cayenne per taste. Slow heat over low.
Step 5: Mix 1 cup of Cheddar, 1 cup of Monetary Jack, Olives and Jalapeños into a large bowl
Step 6: Use olive oil to grease casserole dish
Step 6: Place 6 corn tortillas in damp paper towel and microwave for 20 seconds
Step 7: Place handful of cheese and olive mixture and then small handful of chicken mixture into tortilla. Roll and place in casserole dish (a glass casserole dish works best for this recipe) with open side down. Repeat this process until you have used all tortillas or dish is full. If you have left over chicken mixture, which I usually do, you can just sprinkle it over the rolled up tortillas.
Step 8: Sprinkle half cup Cheddar and half cup Monterey Jack over tortilla roll ups
Step 9: Pour enchilada and hot sauce mix over entire casserole
Step 9: Sprinkle with Remaining Cheese
Step 10: Cook uncovered for 20 minutes and let rest for 5- 10 minutes
Boom! There you have it. Delicious and easy gluten-free chicken enchiladas that your whole family can enjoy. Serve with sour cream on the side. Pairs well with: Sauvignon Blanc, Pinot Grigio, Pinot Noir.
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