You have two options for chicken: (1) you can poach the chicken breast in a small pot of water, cool, and shreed, or you can (2) shreed chicken breasts from a rotissaire chicken. We recommend the rotissaire chicken when possible.
Enchilada Sauce
1 tablespoon vegetable oil
Heat oil in a medium saucepan over medium heat.
3 garlic cloves, minced
Add garlic and cook until fragrant, about 5 minutes.
two 28 ounce cans tomato sauce
3 tablspoons sauce from a can of chipotle chilis in adobo sauce
½ cup chicken broth
1 teaspoon cumin
½ teaspoon ancho or chipotle chili powder (optional)
Salt and pepper to taste
Add tomato sauce, adobo sauce, chicken broth, and spices to saucepan. Stir to combine and increase heat to high. Bring to a boil, then reduce heat to low. Simmer until flavors have combined, about 5-10 minutes.
Chicken Filling
1 teaspoon vegetable oil
Heat oil in a separate medium saucepan over medium heat.
1 medium yellow onion, diced
2 large cloves garlic, minced
Add onion and garlic. Saute until soft and fragrant, about 5 minutes.
reserved shredded chicken
1 ½ cup reserved enchilada sauce
¼ cup fresh cilantro or parsely, chopped
½ teaspoon cumin
½ teaspoon salt
½ teaspoon dried oregano
Add chicken, sauce, parsely, and spices to saucepan. Stir to combine and cook over low heat until thickened, about 3-5 minutes.
Assembly
Spray a 13 by 9-inch glass baking dish with non-stick spray.
8-12 gluten free almond flour tortillas
reserved chicken mixture
Put ⅓ cup chicken mixture into each tortilla and roll it. Place each rolled up enchilada on baking dish seam side down. There should be 8 to 12 in total.
reserved enchilada sauce
Top enchiladas with sauce
3-4 cups Mexican cheese
Spread cheese evenly over the top of the sauce.
Cover with aluminum foil and bake at 400°F until cheese has melted and sauce is bubbling, about 20-25 minutes.
Remove from oven and let cool for 10 min before serving.
From MakeBetterFood.com. . (makebetterfood.com/recipes/gluten-free-chicken-enciladas/). From Hayley Conroy.
3 tablspoons sauce from a can of chipotle chilis in adobo sauce
½ cup chicken broth
1 teaspoon cumin
½ teaspoon ancho or chipotle chili powder (optional)
Salt and pepper to taste
1 teaspoon vegetable oil
1 medium yellow onion, diced
2 large cloves garlic, minced
reserved shredded chicken
1 ½ cup reserved enchilada sauce
¼ cup fresh cilantro or parsely, chopped
½ teaspoon cumin
½ teaspoon salt
½ teaspoon dried oregano
8-12 gluten free almond flour tortillas
reserved chicken mixture
reserved enchilada sauce
3-4 cups Mexican cheese
5/
5 stars from
1 user.
You have two options for chicken: (1) you can poach the chicken breast in a small pot of water, cool, and shreed, or you can (2) shreed chicken breasts from a rotissaire chicken. We recommend the rotissaire chicken when possible.
Heat oil in a medium saucepan over medium heat.
Add garlic and cook until fragrant, about 5 minutes.
Add tomato sauce, adobo sauce, chicken broth, and spices to saucepan. Stir to combine and increase heat to high. Bring to a boil, then reduce heat to low. Simmer until flavors have combined, about 5-10 minutes.
Heat oil in a separate medium saucepan over medium heat.
Add onion and garlic. Saute until soft and fragrant, about 5 minutes.
Add chicken, sauce, parsely, and spices to saucepan. Stir to combine and cook over low heat until thickened, about 3-5 minutes.
Spray a 13 by 9-inch glass baking dish with non-stick spray.
Put ⅓ cup chicken mixture into each tortilla and roll it. Place each rolled up enchilada on baking dish seam side down. There should be 8 to 12 in total.
Top enchiladas with sauce
Spread cheese evenly over the top of the sauce.
Cover with aluminum foil and bake at 400°F until cheese has melted and sauce is bubbling, about 20-25 minutes.
Remove from oven and let cool for 10 min before serving.
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