Monthly Archives: May 2012

Gluten Free Chicken Enchiladas

One of my favorite foods is chicken enchiladas.  I just love the taste and the gooeyness of them.   In the past I have made them with a can of cream of chicken soup and flour enchiladas.  I am trying to eat gluten free so I thought this time I would try them with chicken stock and corn tortillas.

This recipe was adapted from the Novice Chef’s Spicy Avocado Chicken Enchiladas.

Recipe:

For the sauce:
1 tablespoon butter
2 garlic cloves, minced
1 tbsp cornstarch
1 cup chicken stock
1 tsp cumin
1/4 tsp salt
1/4 tsp fresh ground pepper
1 cup medium salsa verde
1 cup light sour cream

for the enchiladas:
3 cups chopped or shredded chicken (I used chicken and stock from a whole chicken I cooked in a slow cooker and froze last week)
8 oz  Monterrey Jack Cheese, shredded & divided
1 small yellow onion, chopped
12 – 14 corn tortillas

Directions:

Preheat oven to 375°F.

In a medium sauce pan, melt butter over medium-high heat. Saute  garlic, for 1 minute. Stir in cornstarch, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream and salsa verde. Remove from heat.

Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, Cabot Monterrey Jack Cheese, and onion to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 20-25 minutes or until bubbling.   Once the enchiladas are bubbling turn on the broiler for a few minutes to brown the tops a little bit.  Watch carefully so the enchiladas don’t burn!  Serve immediately.

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