Gluten-Free Chicken Enchiladas: A Delicious Alternative

Ingredients

For the Enchiladas:

– 12 corn tortillas (or 6-inch gluten-free flour tortillas)

– 1 1/2 cups cooked sour cream chicken enchilada recipe, shredded (2 medium boneless, skinless breasts)

– 1 half of cups shredded Mexican cheese mix (or 3/4 cup cheddar cheese + 3/4 cup Monterey Jack cheese)

– 1 small white onion, chopped

– 1 small green bell pepper, chopped

– 1 (15 ounce) can black beans, rinsed and drained

– 1 (15 ounce) can corn, drained

– 1 half of teaspoons chili powder

– 1 teaspoon floor cumin

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

For the Enchilada Sauce:

Ingredients: For the Enchilada Sauce:

– 2 tablespoons olive oil

– 1/4 cup chopped white onion

– 2 cloves garlic, minced

– 1 (15 ounces) can tomato sauce

– 1 (15 ounces) can tomato paste

– 1 teaspoon floor cumin

– 1 teaspoon ground oregano

– half teaspoon sea salt

– 1/4 teaspoon black pepper

Instructions

To Make the Enchilada Sauce:

In a big saucepan, whisk together the tomato sauce, enchilada sauce, chili powder, cumin, oregano, and salt and pepper to taste.

Bring the sauce to a simmer over medium warmth and prepare dinner for 10 minutes, or until thickened.

Remove the sauce from the heat and stir in the shredded chicken.

To Make the Enchiladas:

1. Preheat oven to 375 levels F (190 degrees C).

2. In a big skillet, cook dinner chicken over medium heat until not pink. Drain off any extra grease.

3. In a small bowl, mix the enchilada sauce, chili powder, cumin, and salt. Pour half of the sauce into a 9×13 inch baking dish.

4. Spread 1/4 cup of the chicken combination down the middle of each tortilla. Top with 1/4 cup of the cheese mixture. Roll up the tortillas and place them seam facet down within the baking dish.

5. Pour the remaining enchilada sauce over the tortillas. Sprinkle with the remaining cheese.

6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

7. Let stand for 5-10 minutes before serving.