Gluten-Free Enchiladas
These chicken enchiladas are just blazing with healthy, gluten-free flavor thanks to this savory, homemade, chunky enchilada sauce!
Ingredients
- 2 jalapeños seeds removed and finely chopped
- 1 medium onion diced
- 2 tablespoon olive oil
- 1 1/2 tablespoons chili powder
- 3 cloves garlic finely minced
- 1 tablespoon brown sugar
- 3/4 teaspoon oregano
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 15 oz can tomato sauce
- 1 cup chicken or vegetable stock
- 1 to 1 1/2 lbs boneless skinless chicken breasts
- 1 1/2 cups Monterey jack cheese shredded
- 1 1/2 cups sharp cheddar cheese shredded
- 1/2 cup fresh cilantro finely chopped
- 1 lime
- 12 6- inch soft corn tortillas
Instructions
- Preheat your oven to 350°F. This will ensure it's ready for baking your enchiladas to melty perfection.
- Cook the onion and jalapeño in oil over medium heat until softened, about 5 minutes. Add the chili powder, garlic, brown sugar, cumin, oregano, and salt, cooking for another minute until fragrant.
- Pour in the tomato sauce and stock, bringing the mixture to a simmer. Let it cook for 5 minutes, then remove from heat.
- In a separate pan, cook the chicken breasts until no longer pink inside, about 20 minutes. Let them cool, then shred the meat with two forks.
- Mix the shredded chicken with half of the cheese, cilantro, and the juice of the lime. This will be your enchilada filling.
- Dip each tortilla in the sauce to lightly coat, fill with the chicken mixture, roll up, and place seam-side down in a baking dish.
- After all tortillas are filled and placed in the dish, pour the remaining sauce over the top and sprinkle with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden.
- Let the enchiladas cool for a few minutes before serving. Garnish with extra cilantro if desired.
Nutrition
Calories: 470kcalCarbohydrates: 19gProtein: 41gFat: 26gSaturated Fat: 12gSodium: 1145mgFiber: 3g
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