Gluten Free Chicken Enchilada
Author: Jan Withington
Recipe type: Main
Cuisine: Mexican
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Serves: 8 servings
Chicken: 1 pound chicken tenders, cut into bite pieces 1 can black beans, rinsed 1 cup onion, diced 2 large clove garlic, minced 1 teaspoon cumin ½ teaspoon dried oregano 1 teaspoon chipotle chili powder salt and pepper Enchilada sauce: 1 tablespoon vegetable oil 2 garlic cloves, minced 1-2 tablespoons Embasa Chipotle Peppers in Adobo Sauce - GF 1-1/2 cups tomato sauce ½ teaspoon chipotle chili powder ½ teaspoon ground cumin ¾ cup reduced sodium chicken broth salt and black pepper to taste 8 (7-inch) Mission Spinach Gluten Free Tortillas 1 cup shredded Mexican cheese Blend 2 tablespoons chopped scallions or cilantro for topping 1 ripe avocado, diced for topping 1 jalapeno, thinly sliced for topping Season chicken with salt and pepper. In a medium saucepan, add oil and cook chicken about 3 minutes and set aside. Sauté onion and garlic. Add the beans, cumin, oregano and chili powder. Return the chicken and stir. Cook for 2 more minutes. For the Sauce: On a saucepan, add oil, sauté garlic until fragrant, then add chipotle peppers. Followed by tomato sauce, chili powder, cumin, chicken broth, salt and pepper. Bring to a boil and reduce heat to low and simmer for 5 minutes. Set aside until ready to use. Preheat oven to 400 degrees F. Put ⅓ cup chicken mixture into each tortilla and roll it up. Place on 13 by 9-inch glass baking dish seam side down, top with sauce. Then top with cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes or until cheese is bubbly. Top with sour cream, scallions, avocado slices and jalapenos if you wish. Recipe by Gluten-Free by Jan at https://glutenfreebyjan.com/gluten-free-chicken-enchilada/
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