Gluten Free Chicken Enchiladas
by: claire cary
These gluten free enchiladas have a homemade enchilada sauce, rotisserie chicken, lots of cheese and fresh herbs. They're so easy to make, packed with flavor and perfect for meal prep!
Ingredients
Enchilada Sauce
- 2 tablespoons oil
- 3 tablespoons gluten free all purpose flour
- ¼ cup tomato paste
- 2 ¼ cup chicken broth
- 1 packet taco seasoning
Filling
- 2 tablespoons oil
- ½ red onion diced
- 1 tablespoon minced garlic
- 1 cup corn
- 1 can diced green chilies
- 2 ½ cups shredded rotisserie chicken
- 1 15 ounce can black beans drained and rinse
- 1 cup shredded mexican cheese
- ¼ cup cilantro diced
The rest
- 8-10 corn tortillas depending on size
- 1 ½ cups shredded mexican cheese to top
- 1 jalapeno sliced, optional
- ¼ cup cilantro diced
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare the enchilada sauce first. In a small pot over medium heat, make a roux by whisking the oil and flour until well combined. Add in the tomato paste and cook for about 1 minute. Whisk in the remaining ingredients and let simmer until it begins to thicken, then remove from heat.
- In a large saute pan, heat the oil over medium heat and add in the diced onion. Saute for about 5 minutes. Add in the garlic and saute an additional 1 minute. Add in the remaining filling ingredients aside from the cheese and cilantro.
- Let the flavors combine for a few minutes, then mix in the cheese and cilantro until the cheese has melted.
- To assemble, Spread about 2 tablespoons of sauce onto a tortilla (it helps to warm them up in the microwave for 10-15 seconds to soften before assembly), then layer in the filling. Roll up and place in a 9x13 baking dish. Repeat until all filling mixture has been used.
- Spread the remaining sauce on top of the enchiladas and top with the 1 1/2 cups of shredded cheese.
- Bake for 20 minutes or until cooked through and the cheese has melted.
- Remove from the oven and place on a wire rack. Garnish with cilantro, sliced jalapeno, cotija cheese, guac, pico de gallo etc!
Serving: 2enchiladas / Calories: 653kcal / Carbohydrates: 24g / Protein: 62g / Fat: 47g / Saturated Fat: 16g / Polyunsaturated Fat: 5g / Monounsaturated Fat: 15g / Trans Fat: 0.1g / Cholesterol: 211mg / Sodium: 1585mg / Potassium: 569mg / Fiber: 4g / Sugar: 9g / Vitamin A: 1108IU / Vitamin C: 21mg / Calcium: 517mg / Iron: 3mg
