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.
Calories: 2557kcal
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: 2557kcal | Carbohydrates: 152g | Protein: 151g | Fat: 150g | Saturated Fat: 70g | Cholesterol: 507mg | Sodium: 7009mg | Potassium: 1549mg | Fiber: 24g | Sugar: 47g | Vitamin A: 7595IU | Vitamin C: 22.4mg | Calcium: 1994mg | Iron: 12mg