This recipe can be made with gluten-free tortillas or regular tortillas. Regular ones are much higher in sodium than the recipe I provide. I made these enchiladas with two different sauces, one for me and one for my husband. He loves the traditional sauce which many of you may have a particular favorite already in mind. I offer a simple alternative sauce under the many “Hints” I list below. I used to make enchiladas with plain chicken and load it with cheese for flavor, but have learned to give them flavor without the extra calories and cholesterol. You can do both, though. Check out the extra photos below. If you skip the cheese you can make this dairy free and it will still have a lot of flavor!
Gluten Free Recipe - Enchiladas
Gluten Free Chicken Enchiladas Recipe
Ingredients
- Gluten-free low-sodium tortillas
- 2 skinless chicken breasts with bone
- water
- 1/2 large onion, chopped
- 6 cloves garlic, peeled and minced,crushed or grated
- 4 oz. can diced green chiles
- 3 teaspoons chilpotle sauce (I used Picante Búfalo Salsa Chipotle)
- Sea salt to taste
- Traditional enchilada sauce (packaged, canned, homemade) or see “Tips” below
- Shredded cheese for topping (optional)
Homemade Enchilada Sauce Topped with Greek Yogurt and Avocado
Instructions
- Boil chicken breasts in enough water to cover them.
- Cook for about 40 minutes or until thorough cooked.
- While the chicken is cooking, chop onion and garlic.
- Pre-heat a large frying pan or sauce pan; once heated add onion and garlic; saute until onion is transparent.
- Open and drain chiles; add to saute mixture; and cook for about 5 minutes; and set frying pan with saute mixture aside.
- Once chicken is cooked, drain and save chicken broth; set aside.
- Once chicken is cooled enough to handle safely, remove chicken from bone, shredding chicken by hand.
- Add shredded chicken to saute mixture; and add 1/2 cup chicken broth that you set aside.
- Salt to taste.
- Cook for about 15 – 20 minutes.
- Heat enchilada sauce.
- Pour some of the enchilada sauce into a shallow, wide bowl or frying pan. Drench each tortilla in sauce until the tortilla is pliable.
- Pour a little bit of the enchilada sauce into a baking dish (size will depend upon the sized tortillas you make).
- Place the drenched tortilla on a plate; and place enough chicken to cover the middle third of the tortilla; wrap closed; and place in baking dish.
- Repeat the wrapping until you have the desired number of enchiladas prepared. Be sure to pack the width of your casserole dish tightly in order to keep the enchiladas rolled tightly.
- Top enchiladas with additional enchilada sauce and with shredded sharp cheddar cheese, if desired.
- Bake at 350 degrees for about 20 minutes.
- Top with guacamole and Greek yogurt; or sour cream. I use Fage non-fat Greek Yogurt and homemade avocado dip / guacamole.
- Freeze extra chicken broth for future recipes or refrigerate if you will be using it soon.
Hints
- When soaking the tortillas you want them to be soft enough to prevent cracking when rolling them; and you do not want them to be too soft or they will tear when you pick them up. Traditionally the tortillas are soaked in heated oil, but to cut down on the fat I use enchilada sauce.
- You can also add cheese to the tortilla before wrapping.
- If you do not wish the traditional enchilada sauce you can add an additional cup of chicken broth and 3 tablespoons tapioca flour to the chicken mixture and use the sauce for your enchiladas. I am allergic to tomatoes, therefore, I like to make it saucy for so that I have an enchilada sauce of my own and make the traditional for my husband.
Chicken Enchilada Filling
- You can use boneless chicken breasts, but your chicken broth will have less flavor.
- If you do not have any chipotle suace on hand oregano and cumin make great flavors, too. Fresh over dried is always more flavorful.
- Enchiladas are usually made with fajita sized tortillas, but you can you use any size you wish. It is best to use the sized tortilla that will fit the width of your casserole dish.
