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Gluten Free Chicken Enchilada
Prep time
Cook time
Total time
Easy gluten free chicken enchilada recipe.
Author: Jan Withington
Recipe type: Main
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 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
Instructions
- 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.
