Gluten-Free Chicken Enchiladas: A Delicious Alternative

Gluten-Free Chicken Enchiladas: A Delicious Alternative

Ingredients

For the Enchiladas:

For the Enchiladas:

– 12 corn tortillas (or 6-inch gluten-free flour tortillas)

– 1 1/2 cups cooked chicken, shredded (2 medium boneless, skinless breasts)

– 1 1/2 cups shredded Mexican cheese blend (or 3/4 cup cheddar cheese + 3/4 cup Monterey Jack cheese)

– 1 small white onion, chopped

– 1 small green bell pepper, chopped

– 1 (15 ounce) can black beans, rinsed and drained

– 1 (15 ounce) can corn, drained

– 1 half teaspoons chili powder

– 1 teaspoon ground cumin

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

For the Enchilada Sauce:

Ingredients: For the Enchilada Sauce:

– 2 tablespoons olive oil

– 1/4 cup chopped white onion

– 2 cloves garlic, minced

– 1 (15 ounces) can tomato sauce

– 1 (15 ounces) can tomato paste

– 1 teaspoon ground cumin

– 1 teaspoon ground oregano

– 1/2 teaspoon sea salt

– 1/4 teaspoon black pepper

Instructions

To Make the Enchilada Sauce:

In a big saucepan, whisk collectively the tomato sauce, enchilada sauce, chili powder, cumin, oregano, and salt and pepper to taste.

Bring the sauce to a simmer over medium warmth and cook dinner for 10 minutes, or until thickened.

Remove the sauce from the warmth and stir within the shredded sour cream chicken enchilada casserole.

To Make the Enchiladas:

1. Preheat oven to 375 levels F (190 levels C).

2. In a big skillet, cook chicken over medium heat until not pink. Drain off any excess grease.

3. In a small bowl, combine the enchilada sauce, chili powder, cumin, and salt. Pour half of the sauce right into a 9×13 inch baking dish.

4. Spread 1/4 cup of the chicken combination down the middle of every tortilla. Top with 1/4 cup of the cheese combination. Roll up the tortillas and place them seam aspect down within the baking dish.

5. Pour the remaining enchilada sauce over the tortillas. Sprinkle with the remaining cheese.

6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

7. Let stand for 5-10 minutes earlier than serving.