• PickyCeliac

Chicken Enchiladas


Hello, friends! These enchiladas are easy, cheesy, and most importantly... completely gluten free! This is one of those dishes that Brad and I loved before I was diagnosed, and after my diagnosis we discovered all of the ingredients are naturally gluten free. Talk about a win!


The trick is to use corn tortillas! In almost all Mexican restaurants, enchiladas are made using corn tortillas. In fact, Mexican food has been one of the easiest transition foods for us, as so many of their dishes are naturally gluten free. However, like always, make sure to check ingredient lists or to double check with your waiter before diving in! Nobody wants to be glutened. Gross.


I know there are some out there who don't like corn tortillas. If you prefer flour tortillas, you can buy gluten free versions of your favorite flour tortillas, though that would no longer categorize this dish as naturally gluten free. Brad and I are always searching for dishes that are naturally gluten free, because alternative gluten free products often have excess sugars or fats in order to compensate for taste. A common misconception is that a gluten free diet will help you lose weight... that actually is not always the case. Of course, going gluten free will help keep you away from those pesky birthday cakes and donuts that show up daily in your office... but as soon as you turn to an alternative sweet for curb your craving you are often eating waaaay more sugar than you would have been normally. Always make sure to check the product ingredient labels and nutrition labels!


I start this dish by preheating my oven to 375° and greasing my baking dish. The size of the baking dish will depend on how many enchiladas you intend to make. We used a 13x9 baking dish here. While waiting for my oven to preheat, I chopped my chicken breasts into small pieces. I put about half a stick of butter into a frying pan over medium high heat and let the butter melt. I then put the chicken in the hot pan and sprinkled one packet of gluten free taco seasoning and stir fried the chicken. As it cooked, I sort of smashed the chicken into smaller pieces. You can avoid the "smashing step" if you use ground meat instead or you can bake the chicken breasts in the taco seasoning and then simply shred them. All of these tactics would work!


Once your chicken is done, pour it into a mixing bowl. Mix the chicken with 4 oz cream cheese, 4 oz sour cream, a handful of shredded Mexican cheese, and a little bit of the enchilada sauce. Stir all of these ingredients together until the cheese is melted and the mixture is sort of gooey. This will be the filling for your enchiladas.


Pour some more of your enchilada sauce into your empty baking dish, until the bottom of the dish is coated. Then take each corn tortilla and spoon your filling mixture into the tortilla and roll the tortilla up. Place the tortilla seam side down in your baking dish, the seam should be in the enchilada sauce. Do this one by one until your dish is full, ours fit 8 enchiladas in total.


Once your dish is full, pour the remainder of your enchilada sauce over the top of your filled tortillas and then cover the entire dish with Mexican cheese. Bake in your 375° oven for 35 minutes or until the cheese is melted and bubbly.


I have leftover filling... What do I do with it?


We turned our leftover filling into hot corn dip and served it on the side with dinner! Simply add a bit more cheese to your mixture and about a quarter of a can of whole kernel corn. Mix it all together and spoon into a small baking dish, cover with cheese and stick it in the oven alongside your enchiladas for the last 15 minutes!



This dip was so yummy! This would be great on its own on game day or as an appetizer to your meal. I threw this together on a whim as I was preparing dinner and my husband couldn't stop eating it! This stuff is like the more taco-y version of buffalo chicken dip... I mean... Yum?! Just serve with some tortilla chips and BAM! A delicious appetizer was born.



Can I make this dish ahead of time and freeze it for later?


I myself have never tried, but I don't see why you couldn't. I would wait for the assembled dish to cool completely, then wrap securely in foil and place in the freezer. Once ready to bake, I would suggest baking it for a bit longer than normal to assure it is fully warmed, perhaps for 45 minutes instead of the normal 35. However, this dish is super quick and easy to make fresh. The perfect weeknight meal!


Enjoy!


If you decide to make this dish, please comment below how much you liked it! Don't forget to like and subscribe for more tips and tricks in navigating your gluten free life!




CHICKEN ENCHILADAS


Ingredients

o 2 Chicken Breasts

o 1 Package Corn Tortillas

o 19 oz Red Enchilada Sauce (I used mild, but go as spicy as you like!)

o 1 Cup Shredded Mexican Cheese

o 4 oz Cream Cheese

o 4 oz Sour Cream

o 1 Packet Taco Seasoning

o ½ Stick Butter (or olive oil if you prefer)


Instructions

1. Preheat oven to 375° and grease baking dish

2. Chop chicken breasts into small chunks

3. Melt butter in a frying pan over medium high heat, once butter is melted place chicken pieces in hot pan and sprinkle taco seasoning over chicken. Stir fry until chicken is done.

4. Shred chicken (I do this step in the pan as the chicken is cooking, if you prefer to shred the chicken after it is done cooking do not chop the chicken and keep the breasts whole in pan).

5. Pour finished chicken into a mixing bowl with cream cheese, sour cream, a handful of cheese, and a bit of the enchilada sauce. You do not need much of the sauce in the filling, just enough to help the mixture come together. Your filling should be gooey

6. Pour half of the enchilada sauce into your baking dish so the bottom of the dish is coated

7. Take one tortilla at a time and spoon some of your filling into the tortilla. Roll it up and place seam side down in the baking dish. Continue this step until your dish is full. We made 8 enchiladas.

8. Once your baking is full, pour the rest of your enchilada sauce over all of the rolled tortillas, until all are covered in it. Then cover the whole dish with the remainder of your shredded cheese.

9. Bake for 35 minutes or until cheese is melted and bubbly

10. Make yourself a margarita and enjoy!

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