Description
This Gluten Free Chicken Enchiladas recipe features tender shredded rotisserie chicken mixed with a savory blend of sautéed vegetables, black beans, and Mexican cheese, all wrapped in corn tortillas and topped with a homemade enchilada sauce and more melted cheese. Perfectly balanced with a flavorful enchilada sauce made from tomato paste and chicken broth, this dish is ideal for a comforting and gluten free dinner that serves four.
Ingredients
Enchilada Sauce
- 2 tablespoons oil
- 3 tablespoons gluten free all purpose flour
- 1/4 cup tomato paste
- 2 1/4 cup chicken broth
- 1 packet taco seasoning
Enchilada Filling
- 2 tablespoons oil
- 1/2 red onion, diced
- 1 tablespoon minced garlic
- 1 cup corn
- 1 can diced green chilies
- 2 1/2 cups shredded rotisserie chicken
- 1 15 ounce can black beans, drained and rinsed
- 1 cup shredded Mexican cheese
- 1/4 cup cilantro, diced
Assembly
- 8–10 corn tortillas (depending on size)
- 1 1/2 cups shredded Mexican cheese (to top)
- 1 jalapeno, sliced (optional)
- 1/4 cup cilantro, diced (for garnish)
Instructions
- Preheat: Preheat the oven to 350 degrees Fahrenheit.
- Prepare the enchilada sauce: In a small pot over medium heat, whisk together 2 tablespoons of oil and 3 tablespoons of gluten free all purpose flour until combined to form a roux. Add in 1/4 cup tomato paste and cook for about 1 minute to enhance the flavor. Whisk in 2 1/4 cups chicken broth and 1 packet taco seasoning, then let the sauce simmer until it thickens slightly. Remove from heat once ready.
- Sauté vegetables and assemble filling: Heat 2 tablespoons of oil in a large sauté pan over medium heat. Add the diced red onion and sauté for about 5 minutes until softened. Add minced garlic and sauté for an additional minute. Stir in 1 cup corn, 1 can diced green chilies, 2 1/2 cups shredded chicken, and 1 can drained black beans. Let the mixture cook together for a few minutes to meld the flavors.
- Add cheese and cilantro to filling: Mix 1 cup shredded Mexican cheese and 1/4 cup diced cilantro into the filling mixture while still warm, allowing the cheese to melt and bind the filling.
- Assemble enchiladas: Lightly warm the corn tortillas to make them pliable. Dip each tortilla into the prepared enchilada sauce, then fill with a generous amount of the chicken mixture. Roll up the tortilla and place seam side down in a baking dish. Repeat with remaining tortillas and filling.
- Top and bake: Pour remaining enchilada sauce over the assembled enchiladas, then sprinkle 1 1/2 cups shredded Mexican cheese evenly on top. Optionally, add sliced jalapenos for extra heat. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Remove enchiladas from the oven and garnish with additional 1/4 cup diced cilantro before serving. Enjoy your warm, gluten free chicken enchiladas!
Notes
- Make sure to use gluten free all purpose flour to keep the sauce gluten free.
- Warm the corn tortillas before rolling to prevent cracking.
- You can substitute rotisserie chicken with freshly cooked shredded chicken if preferred.
- Adjust jalapeno quantity based on your preferred spice level or omit if sensitive to heat.
- The enchilada sauce can be made ahead and refrigerated for up to 3 days or frozen for up to a month.
