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Gluten Free Chicken Enchiladas
Prep time
Cook time
Total time
Gluten Free Chicken Enchiladas
Author: Gluten Free Recipes
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
- 2 chicken breasts, skinless and boneless, cut into thin strips
- olive oil
- 1½ cups grated muenster cheese
- 1 white onion, finely chopped; divided
- 1 jalapeno pepper, seeded and thinly sliced
- 1½ teaspoon fresh thyme
- kosher salt
- ¼/ cup water
- 3 cloves garlic, minced
- 1½ ponds large tomatoes, seeded and roughly chopped
- 8 to 10 Guerrero Corn Tortillas - gluten free
- ½ teaspoon McCormick ground allspice - gluten free
- ½ cup mixed fresh cilantro and parsley, chopped
Instructions
- Preheat oven to 450 degrees F.
- Heat a large pan over medium heat. Add 2 tablespoons olive oil then half of the onion. Saute for 3 minutes or until onion become soft. Add the garlic, thyme and jalapeno peppers. Cook for 2 minutes then add the chicken stirring for few minutes until chicken are no longer pink. Add the water and stir. Season with kosher salt. Remove from heat and set aside. Puree tomatoes and allspice in a blender. Quickly clean the pan and heat over medium heat. Heat the tortillas one by one for about 30 seconds each side and stack them on a plate. Pour half of the tomato sauce on a baking dish. Top tortillas with chicken and cheese. Roll them up and arrange in baking dish seam down. Pour the remaining sauce over the tortillas. Bake for about 5 minutes until cheese has melted.
- In a medium bowl, combine chopped cilantro, half of the onion and parsley and season with salt. Toss to combine then sprinkle over the tortillas. Serve
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