Glutenanddairyfreechickenenchiladas Recipes
GLUTEN- AND DAIRY-FREE CHICKEN ENCHILADAS
For the food-allergic set; tasty even for the regular guy. My husband and four year old (who hates everything) really liked these, as did I. You can serve these with a side of grated cheese for those who are able to have it. This sounds a little odd when you are following the directions, but it turns out amazing, I promise.
Provided by Laura Meehan
Categories Mexican
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Put cornstarch and water into a large pot. Stir thoroughly. Add the remaining liquid, seasonings, and salt. Bring to a boil, and let simmer until it starts to get hot and thickens very slightly (will be runny).
- Add chicken, tomatoes, beans, and corn. Stir, then add the tortilla pieces.
- Place into an ungreased 8x8 or 9x9 inch baking dish. Bake at 400 degrees for 20 to 25 minutes or until hot and bubbly.
- (This can also be cooked on the stove for about 10 minutes.).
CHICKEN ENCHILADA CASSEROLE - GLUTEN FREE
Make and share this Chicken Enchilada Casserole - Gluten Free recipe from Food.com.
Provided by Mom2Eight
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Coat a large, deep skillet with little bit of oil; heat over medium heat. Add onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, about 3 minutes. Add one cup of tomatoes, tomato sauce, and cilantro (if used). Cook 5 minutes.
- Dump shredded chicken over tomato mixture in skillet. Spoon lime juice over chicken. Stir chicken and lime juice into tomato mixture. Heat a few minutes, if necessary. (If chicken is still warm from cooking, you will not need to heat more.)
- Spread one half of the jar of salsa in an ungreased 9″ x 13" baking dish; top with 5 tortillas (break into pieces as needed to mostly cover salsa).
- Top with chicken mixture; sprinkle with half of the cheese.
- Top with remaining tortillas. Spread with remaining salsa; sprinkle w/remaining cheese.
- Bake until cheese is melted and casserole is hot, about 15 to 20 minutes.
- Adapted from Valerie and Woman's World.
Nutrition Facts : Calories 584.3, Fat 23.4, SaturatedFat 11, Cholesterol 115, Sodium 2516.6, Carbohydrate 52.5, Fiber 8.8, Sugar 10.8, Protein 44.7
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- Combine all enchilada sauce ingredients in a blender and blend OR combine sauce ingredients in a bowl and stir.
- Spread ½ cup enchilada sauce on bottom of 9 x 13 baking dish. Set remaining sauce aside until after enchiladas are assembled.
- In a large bowl, stir together salsa, diced green chiles, shredded chicken, salt, garlic powder, and onion powder. Add a scoop (between ⅓ and ½ cup) of the chicken mixture down the center of one tortilla. Carefully roll it up (be gentle because grain free tortillas can be sensitive) and place seam side down in the baking dish. Repeat with all remaining tortillas until you have 8 filled tortillas in your dish.
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