Gluten-Free Chicken Enchiladas with Red Sauce
Okay, buckle up, folks, because we're about to dive headfirst into a fiesta of flavor! Today, we're making Gluten-Free Chicken Enchiladas with Red Sauce, and trust me, they're not your average enchiladas. They're the kind that make you close your eyes and hum contentedly with every bite.
Now, I have a confession. For years, enchiladas felt like a forbidden fruit. That ubiquitous flour tortilla always stared back at me from the menu, daring me to stray from my gluten-free path. Let me tell you, the disappointment was REAL. But then, I thought, "Wait a minute, why am I letting the wheat win?" Armed with a passion for good food and a healthy dose of stubbornness, I set out to create enchiladas that were not only completely gluten-free but also downright delicious. And after a few (okay, maybe more than a few) trials, I finally nailed it. So, ditch the fear of gluten and let's get cooking!
Ingredients: The Flavor Brigade
Let's gather our ingredients. Don't worry; nothing here is too complicated. We're aiming for simple, delicious perfection:
- For the Chicken Filling:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded (I love rotisserie chicken for this–it saves so much time!)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika (This really adds depth!)
- ⅛ teaspoon cayenne pepper (optional, for a kick!)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ½ cup gluten-free chicken broth
- ¼ cup chopped fresh cilantro
- For the Red Sauce:
- 1 tablespoon olive oil
- 2 tablespoons gluten-free flour or cornstarch
- 1 (15 ounce) can tomato sauce
- 1 cup gluten-free chicken broth
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- Additional Goodies:
- 8-10 gluten-free corn tortillas (I like using some that are a little pliable.)
- 2 cups shredded Monterey Jack or cheddar cheese (or your favorite blend)
- Optional toppings: sour cream, avocado, chopped green onions, extra cilantro
Instructions: Let's Get This Show on the Road (or rather, in the kitchen!)
- Prepare the Chicken Filling: First things first, if you haven't already cooked your chicken, get that sorted out. Shred it and set it aside. Now, take a large skillet and heat up 1 tablespoon of olive oil over medium heat. Add your chopped onion and cook until it starts to soften, about 3-5 minutes. Then, toss in the minced garlic and diced bell pepper and sauté for another 2-3 minutes until fragrant.
- Spice it Up: Add the chili powder, cumin, smoked paprika, cayenne pepper (if you're using it), salt, and black pepper to the skillet. Stir it well, coating the veggies and getting those lovely spices singing. Cook for about a minute to let the fragrance bloom.
- Bring it Together: Add the shredded chicken and chicken broth to the skillet. Simmer for about 5-7 minutes, allowing the chicken to soak up all the flavorful juices, and reducing the sauce a little. Stir in the chopped cilantro right before turning off the heat. Set this mixture aside.
- Whip Up the Red Sauce: Clean out your skillet, and heat 1 tablespoon of olive oil. Add the gluten-free flour or cornstarch (this helps thicken the sauce) and whisk it quickly. Cook for a minute, stirring constantly, until it makes a paste. Pour in the tomato sauce followed by the chicken broth, slowly, whisking continuously to prevent lumps.
- Season and Simmer: Add the chili powder, cumin, oregano, salt, and pepper to the sauce. Bring it to a simmer, stirring, and let it cook for 5-7 minutes, or until it thickens slightly. Taste and adjust seasonings to your preference. You want a nice, rich sauce here.
- Assemble the Enchiladas: Preheat oven to 375°F (190°C). Grab a 9x13 inch baking dish and spread a thin layer of the red sauce on the bottom. This will keep your enchiladas from sticking. Now, the fun part: Take one corn tortilla at a time, and quickly dip it into the red sauce–just enough to soften it a little. Then, lay the tortilla flat on a plate. Spoon a generous amount of the chicken filling into the center of each tortilla and sprinkle some cheese over top. Gently roll up the tortilla and place it seam-down in the prepared baking dish. Continue until all the filling and tortillas are used, arranging the enchiladas side-by-side.
- Bake to Perfection: Pour the remaining red sauce evenly over the enchiladas, and sprinkle the remaining cheese on top. Pop the dish into the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned. The sauce should also be nicely heated through and look lovely.
- Garnish and Serve: Let your masterpieces cool down slightly before serving. You can now add your favorite toppings such as dollops of sour cream, slices of avocado, chopped green onions, or an extra sprinkle of cilantro. Serve immediately and enjoy your homemade gluten-free enchiladas.
Tips & Tricks: Your Secret Weapon for Enchilada Success
- Tortilla Taming: Corn tortillas can be a bit fickle. If they're too stiff, they'll crack when you try to roll them. You can soften them a little by either steaming them for a few seconds in a microwave or on a hot skillet, quickly dipping them in warm water, or using the red sauce mentioned above. A little bit of moisture goes a long way! Don't try to soften them too much, or they will come apart.
- Spice it Your Way: Not a fan of spice? Reduce the amount of cayenne pepper or omit it altogether. Want to bring the heat? Add a pinch of red pepper flakes or a dash of hot sauce to the filling. This recipe is infinitely customizable!
- Veggie Variations: Feel free to add other veggies to the filling like chopped zucchini, sweet corn, or black beans. We're playing in the kitchen, not following rules rigidly.
- Cheese, Please! If you don't have Monterey Jack, try cheddar, Colby Jack, or even a Mexican blend. You could also use a dairy-free alternative. The cheese is as a binder and provides a lot of flavorful richness.
- Make-Ahead Marvel: You can assemble these enchiladas ahead of time and store them covered in the fridge until you're ready to bake—perfect for a busy weeknight! Add the cheese just before you put them into the oven, though.
⭐️⭐️⭐️⭐️⭐️ 4.5
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Recipe Card
Gluten-Free Chicken Enchiladas with Red Sauce
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6-8
Gluten-Free, Delicious
Ingredients:
- Chicken Filling:
- 1 tbsp olive oil
- 1 lb cooked & shredded chicken
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp smoked paprika
- ⅛ tsp cayenne (optional)
- ½ tsp salt
- ¼ tsp pepper
- ½ cup gluten-free chicken broth
- ¼ cup chopped cilantro
- Red Sauce:
- 1 tbsp olive oil
- 2 tbsp gluten-free flour or cornstarch
- 1 (15oz) can tomato sauce
- 1 cup gluten-free chicken broth
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp pepper
- Assembly:
- 8-10 gluten-free corn tortillas
- 2 cups shredded cheese
- Optional toppings: sour cream, avocado, green onions
Instructions:
- Prepare chicken filling by sautéing onion, garlic, and bell pepper in oil. Add spices and cooked chicken, broth to simmer. Stir in cilantro, set aside.
- Prepare red sauce by whisking flour/cornstarch in oil, then adding tomato sauce, broth, and spices. Simmer until thickened.
- Soften tortillas by dipping quickly in the red sauce. Place flat.
- Fill each tortilla with chicken mixture, sprinkle with cheese, and roll tightly.
- Arrange seam-down in a baking dish with a layer of red sauce in the bottom.
- Top enchiladas with remaining red sauce and cheese.
- Bake at 375°F (190°C) for 20-25 minutes, until bubbly and cheese is melted.
- Garnish with desired toppings and serve.
Product Recommendations
To make this recipe even easier and more enjoyable, here are a few product recommendations I've personally found helpful:
- A good quality cast iron skillet is perfect for both sautéing the veggies and simmering the sauce, giving the recipe even heating. I use mine for nearly everything.
- A Whisk Set comes in handy for ensuring your sauce doesn't become lumpy and is perfect for combining spices when preparing your sauce.
- Using a rotisserie chicken can save time and is a great way to avoid making one from scratch.
- A 9x13 inch baking dish will get the job done for this, of course. This is an invaluable size for any home baker.
And there you have it! A delicious, satisfying, and completely gluten-free enchilada recipe that's sure to become a family favorite. So go on, gather your ingredients, put on some music, and let's make some magic in the kitchen! Let me know how yours turn out in the comments!
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