Ingredients
For the filling:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup shredded Mexican cheese blend
For the sauce:
- 2 tablespoons olive oil
- 2 tablespoons gluten-free all-purpose flour
- 2 cups chicken broth
- 1 (10 ounce) can diced tomatoes and green chiles, undrained (like Rotel)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
For assembly:
- 8-10 gluten-free corn tortillas
- 1 cup shredded Mexican cheese blend
Equipment:
- Large skillet
- Medium saucepan
- 9×13 inch baking dish
Instructions
Make the filling:
- Heat olive oil in a large skillet over medium heat.
- Add onions and sauté until softened, about 5 minutes.
- Stir in chili powder, cumin, garlic powder, salt, and pepper. Cook for 30 seconds, stirring constantly.
- Add shredded chicken and 1/2 cup of the shredded cheese. Cook, stirring occasionally, until heated through.
Make the sauce:
- Heat olive oil in a medium saucepan over medium heat.
- Whisk in gluten-free flour until smooth. Gradually whisk in chicken broth, tomatoes and chiles, chili powder, cumin, and salt.
- Bring to a boil, then reduce heat and simmer for 5 minutes, or until slightly thickened.
Assemble the enchiladas:
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Warm tortillas: Wrap tortillas in a damp paper towel and microwave for 30-60 seconds to make them pliable.
Dip a tortilla in the enchilada sauce to lightly coat it. - Place about 1/4 cup of the chicken filling down the center of the tortilla. Roll tightly and place seam-side down in the baking dish.
- Repeat with remaining tortillas, fitting them snugly in the dish.
- Pour the remaining enchilada sauce evenly over the top of the enchiladas. Sprinkle with the remaining cup of shredded cheese.
Bake and serve:
- Bake uncovered for 20-25 minutes, or until heated through and cheese is melted and bubbly.
- Let rest for 5 minutes before serving. Serve with your favorite toppings like sour cream, guacamole, chopped cilantro, or salsa.
Tips:
- Adjust the spice: Customize the spice level by using mild or spicy diced tomatoes and green chiles and adjusting the chili powder.
- Make it creamy: Stir in a bit of sour cream or softened cream cheese into the chicken filling for extra richness.
- Leftovers: Enchiladas reheat beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy your delicious gluten-free chicken enchiladas!
