Gluten Free Recipe: Gluten Free Chicken Enchiladas
We were craving Mexican food a few weekends ago. I searched for a Mexican restaurant in the area that wasn’t fast food and had a gluten free menu. I was really excited when I heard that On The Border had a gluten free menu. However, upon looking at their “gluten free” menu, I was very disappointed. The extent of their gluten free menu consisted of bland entrees and salads. I can get that anywhere! Greg and I decided in lieu of going out and having a bland gluten free Mexican dinner, we would cook a gluten free fiesta at home! I searched the Internet for gluten free enchilada recipes and found hundreds of hits. I wanted something that had chicken in it, wasn’t bland, wasn’t too complicated, but wasn’t microwaved cheese in a corn tortilla. We came across a great recipe and adapted it to our liking. It was unbelievably quick and absolutely delicious!
3 cups cooked chicken, shredded
1/2 cup roasted green jalapeno, chopped
3/4 cup sour cream- for dairy free
Lemon Pepper, to taste
1/4 teaspoon marjoram
10-12 gluten free corn tortillas
1 package shredded Mexican cheese mix
Combine first 4 ingredients and stir until well mixed. Add lemon pepper and marjoram. Set aside.
Gluten free Enchilada Sauce Ingredients:
1 small onion, diced
1 teaspoon chili powder
1 teaspoon marjoram
3 garlic cloves, minced
1 28-oz. can crushed fire roasted tomatoes
1 teaspoon sugar
1 splash red wine vinegar
Assembly of gluten free enchilada bake:
Gently heat each tortilla, stuff with a spoon full of the chicken mixture, and place in a greased 13×9 glass pan. Once all of the chicken mixture is gone and tortillas are nicely rolled and placed in pan, pour gluten free enchilada sauce over the rolls. Sprinkle package of Mexican cheese mixture over casserole.
Cook at 350 degrees for 20 minutes or until cheese is melted and sauce is bubbling.
Adopted from Gluten Free Goddess.
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