When my husband and I get a chance to go on a rare date night, we frequently choose Mexican. Chimichangas, tacos, burritos, quesadillas, enchiladas…you name it, we love it.
Mexican food is just so flavorful and delicious, that I can’t get enough and rarely get tired of it.
I’ve been dabbling in making my own Mexican at home and slowly I’m getting more skilled in the art of at-home Mexican dishes.
This weekend we had tons of snow and I was craving some chicken enchiladas. Obviously I couldn’t get out in the foot of snow to satisfy my Mexican craving, so instead I had to conquer them at home, and I think they turned out pretty tasty if I do say so myself.
This will be my go-to chicken enchilada recipe from now on. They’re fairly simple and and are gluten free. If you don’t like corn tortillas, feel free to use a flour tortilla if you don’t have problems with gluten. Personally I prefer flour tortillas, but I’m trying to reduce wheat a bit in our household this year. If you’re looking for a vegetarian enchilada recipe, these black bean, corn and spinach enchiladas are really good as well. If you use corn tortillas and this sauce recipe, that one can be gluten free too.
Recipe note: If you don’t already have shredded chicken and chicken stock, boil a whole chicken in enough water to cover the chicken for about an hour or until the leg can be pulled off easily. This will give you your chicken that you can shred and chicken stock.
Happy eating, friends!
Gluten free chicken enchiladas
- 1 T. olive oil butter or expeller pressed coconut oil
- 1 clove garlic minced
- 1/3 cup tomato paste
- 1 3/4 c. chicken broth
- 1 tsp. cumin
- 1/2 tsp. sea salt add more to taste if broth is not salted
- 1 T. olive oil butter, or expeller pressed coconut oil
- 2 cloves garlic minced
- 1 cup onion diced
- 2 cups shredded chicken
- 1 tsp. cumin
- 1/2 tsp. chili powder
- 1/2 tsp. salt
- 3 T. enchilada sauce recipe above
- 1 c. jack cheese
- 10-12 small organic corn tortillas Food for Life is a decent brand
- 1 additional cup of jack cheese for topping
In a saucepan, over medium heat, saute garlic in fat of choice for a couple of minutes until fragant but not browning.
Add tomato paste, chicken broth, cumin, and salt. Simmer for about five minutes.
In a separate pan, saute garlic and onions until onions are softened and translucent.
Add shredded chicken spices, and 2 T. enchilada sauce.
Stir in cheese.
Pour a small amount of sauce in bottom of a 9x13 baking dish.
Warm corn tortillas to make pliable.
Place a small amount of chicken/cheese mixture in a corn tortilla and tightly roll.
Place seam side down in baking dish. Repeat with remainder of tortillas.
Top with remainder of sauce and 1 additional cup of shredded jack cheese.
Bake at 350 for 20 minutes until hot and bubbly.