Gluten free chicken enchiladas
Easy chicken enchiladas made with leftover shredded chicken and homemade sauce.
Servings 4
Ingredients
- Sauce
- 1 T. olive oil butter or expeller pressed coconut oil
- 1 clove garlic minced
- ⅓ cup tomato paste
- 1 ¾ c. chicken broth
- 1 tsp. cumin
- ½ tsp. sea salt add more to taste if broth is not salted
- Filling
- 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
- ½ tsp. chili powder
- ½ 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
Instructions
- 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.