Gluten Free Chicken Enchiladas
Gluten Free Chicken Enchiladas might be a good recipe to expand your main course recipe box. This gluten free recipe serves 8 and costs $2.17 per serving. One serving contains 558 calories, 31g of protein, and 32g of fat. A mixture of green chilies, olive oil, colby jack cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Mexican cuisine. Several people made this recipe, and 119 would say it hit the spot. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is brought to you by My Natural Family. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is pretty good. Gluten Free Cheesy Chicken Enchiladas, Green Chicken Enchiladas (Gluten Free), and Easy Beef and Bean Enchiladas are very similar to this recipe.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 40 minutes
Ingredients:
15 oz. can white beans
2 Large chicken breasts cooked and shredded
12 oz. monterey jack or colby jack cheese shredded
8 oz. cream cheese softened
1/4 tsp garlic powder
8 oz. green chilies chopped
14 oz. green enchilada sauce gluten-free
1/2 Tbsp olive oil
1 Small yellow onion choppped
1/4 tsp salt
2/3 cup Sour Cream
8-10 Gluten-free tortillas (corn or gluten-free flour tortillas)
Equipment:
stand mixer
sauce pan
whisk
oven
baking pan
Cooking instruction summary:
Place the cream cheese in the base of a stand mixer and beat with a paddle until smooth.
Add the green chilies and beans and mix in until beans are slightly smashed.
Place the olive oil and chopped onion in a saucepan.
Saute on medium/high heat until onion is soft and translucent, about 4-5 minutes.
Add 2/3 of the onion to the cream cheese mixture.
Set saucepan with remaining onion aside.
Mix the onion and the shredded chicken into the cream cheese mixture.
Place the saucepan with reserved onion back on medium/high heat.
Add the enchilada sauce, sour cream, and salt to the saucepan and bring to a boil, whisking together until smooth.
Remove from heat.
Preheat oven to 350 degrees.
Pour 1/3 of the creamy enchilada sauce into a 9x13 baking dish and spread to cover.
Divide the cream cheese/chicken filling between 8-10 tortillas.
Sprinkle a bit of shredded cheese on top of the filling in each tortilla.
Roll up the tortillas into enchiladas and place side by side in prepared dish.
Top the enchiladas with the remaining sauce, spreading the sauce across the tops of the enchiladas.
Sprinkle remaining shredded cheese over the top.
Bake for 35-40 minutes, or until cheese is melted and sauce is bubbling.
Step by step:
1. Place the cream cheese in the base of a stand mixer and beat with a paddle until smooth.
2. Add the green chilies and beans and mix in until beans are slightly smashed.
3. Place the olive oil and chopped onion in a saucepan.
4. Saute on medium/high heat until onion is soft and translucent, about 4-5 minutes.
5. Add 2/3 of the onion to the cream cheese mixture. Set saucepan with remaining onion aside.
6. Mix the onion and the shredded chicken into the cream cheese mixture.
7. Place the saucepan with reserved onion back on medium/high heat.
8. Add the enchilada sauce, sour cream, and salt to the saucepan and bring to a boil, whisking together until smooth.
9. Remove from heat.Preheat oven to 350 degrees.
10. Pour 1/3 of the creamy enchilada sauce into a 9x13 baking dish and spread to cover.Divide the cream cheese/chicken filling between 8-10 tortillas. Sprinkle a bit of shredded cheese on top of the filling in each tortilla.
11. Roll up the tortillas into enchiladas and place side by side in prepared dish.Top the enchiladas with the remaining sauce, spreading the sauce across the tops of the enchiladas.Sprinkle remaining shredded cheese over the top.
12. Bake for 35-40 minutes, or until cheese is melted and sauce is bubbling.
Nutrition Information:
covered percent of daily need
