Gluten Free Recipe: Gluten Free Chicken Enchiladas

By : | 4 Comments | On : March 19, 2010 | Category : General, Recipes - All, Recipes - Other Entrees

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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!

Ingredients:

3 cups cooked chicken, shredded
1/2 cup roasted green jalapeno, chopped
3/4 cup sour cream- for dairy free
Lime juice
Lemon Pepper, to taste
1/4 teaspoon marjoram
Enchilada Sauce
10-12 gluten free corn tortillas
Olive oil
1 package shredded Mexican cheese mix
Preparation:
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
Saute first 3 ingredients for 5 minutes. Add remaining ingredients and bring to a simmer. Cover and cook 15 to 20 minutes.
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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Comments (4)

  1. posted by Steve on 03/19/2010

    What a nice website!!

    Thank you got the info

     
  2. posted by fibrohubby on 03/20/2010

    Sounds like a great recipe, we’ll have to give it a try. Thanks for sharing it.

     
  3. posted by Maryanne Loveland on 05/05/2010

    Great recipe for Cinco De Mayo! Looks like I know what I will be serving my celiac children tonight! Thanks!

     
  4. posted by Alan C irvine on 10/27/2010

    absolutely delicious keep up the goos work thanks

     

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