Gluten-Free Chicken Enchiladas
Updated May 07, 2019, Published Mar 05, 2015
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Gluten-Free Chicken Enchiladas
For many in the Southwest, enchiladas are a weekly mainstay in one form or another. They are highly versatile, lending themselves to a wide variety of fillings beyond chicken. Use store-bought gluten-free red enchilada sauce and leftover cooked chicken to save precious time. Refrigerate leftovers, tightly covered, for up to 3 days.
Ingredients
- 2 cups grated reduced-fat cheddar cheese or dairy- free alternative + 2 tablespoons for sprinkling
- 2 cups cooked shredded chicken*
- 2 tablespoons olive oil
- 8 gluten-free corn tortillas
- 2½ cups store-bought gluten-free enchilada sauce
- ½ cup sour cream or dairy-free alternative
- ½ cup chopped green onions
Instructions
- Place a rack in the middle of the oven. Preheat oven to 350°F. Coat a 7×11-inch baking dish with cooking spray.
- In a medium bowl, combine 2 cups cheddar cheese with chicken. Set aside.
- In a small skillet, heat oil over medium heat. Using tongs, dip tortillas into hot oil, one at a time, to soften them, and then drain on paper towels.
- Place enchilada sauce in a wide, shallow bowl. Dip a tortilla in the sauce and lay it on a plate. Fill with ¼ cup chicken filling and 3 tablespoons enchilada sauce and roll up.
- Place the enchilada seam side down in the baking dish. Repeat with remaining tortillas. Top enchiladas with remaining sauce and sprinkle with remaining 2 tablespoons cheddar cheese.
- Place in preheated oven and bake 20 to 25 minutes or until sauce is bubbly and cheese melts. Top with sour cream and green onions and serve immediately.
Nutrition
Calories: 2557kcalCarbohydrates: 152gProtein: 151gFat: 150gSaturated Fat: 70gCholesterol: 507mgSodium: 7009mgPotassium: 1549mgFiber: 24gSugar: 47gVitamin A: 7595IUVitamin C: 22.4mgCalcium: 1994mgIron: 12mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Written by Carol Fenster, originally published in Gluten Free & More.
