# Gluten-Free Enchiladas

Gluten-Free Enchiladas takes 55 min (25 min prep, 30 min cooking) and serves 6.

Recipe by meaningfuleats.com · original: https://meaningfuleats.com/gluten-free-enchiladas/  
Cuisine: Mexican · Dish: Bakes & casseroles, Meat & poultry mains  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/gluten-free-enchiladas-chicken-red-sauce-recipe (with step-by-step Cook Mode)

This amazing gluten-free enchiladas recipe has tender chicken, melty cheese and a flavorful homemade enchilada sauce! Made with 100% gluten-free pantry staples!With a flavorful homemade gluten-free enchilada sauce, tender chicken and blend of cheese, these enchiladas are a crowd-pleasing favorite.

## Ingredients (serves 6)

- 1 medium onion (diced)
- 1 jalapeño (seeded and chopped)
- 1 tablespoon oil
- 3 medium cloves garlic (finely minced)
- 2 tablespoons chili powder
- 1 tablespoon brown sugar
- 2 teaspoons ground cumin
- ½ teaspoon oregano
- ½ teaspoon salt
- 15 oz can tomato sauce
- 1 cup chicken or vegetable stock
- 1- 1 1/2 lbs boneless skinless chicken breasts ((2-3 large breasts))
- 1½ cups (6 ounces) sharp cheddar (freshly shredded)
- 1½ cups (6 ounces) Monterey jack cheese (freshly shredded)
- ½ cup fresh cilantro (minced)
- 1 lime
- 12 6-inch soft corn tortillas

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

Check the label on:

- chili powder
- chicken or vegetable stock
- 6-inch soft corn tortillas

## Steps

1. Dice the onion
2. Seed and chop the jalapeño
3. Finely mince the garlic cloves
4. In a large saucepan, add the onion, jalapeno and oil
5. Cook on medium heat until the vegetables have softened
6. Stir in the garlic, chili powder, cumin, oregano, sugar and salt and cook until fragrant
7. Add the tomato sauce and chicken stock and stir to combine
8. Nestle in the chicken and bring the mixture to a simmer
9. Reduce heat to low and simmer until the sauce has thickened slightly
10. Remove the chicken and place in a bowl
11. (Optional) Carefully pour the sauce into a blender and blend until smooth
12. Season the sauce with a touch more salt, if necessary, and set aside
13. Preheat the oven to 400F
14. Lightly grease a 9x13 baking dish
15. Shred the chicken into bite-sized pieces
16. Add 1 cup of the sharp cheddar cheese, 1 cup of the Monterey jack cheese, the cilantro and the juice of 1 lime to the chicken, and mix to combine
17. Stack the tortillas on a plate and cover with plastic wrap or damp paper towels
18. Microwave on high until warm and pliable
19. Scoop 1/3 cup of the chicken mixture on top of a tortilla and press it evenly down the middle
20. Tightly roll each tortilla and lay seam-side down in the baking dish
21. Repeat with the remaining tortillas
22. Pour the sauce over the enchiladas and top with the remaining cheese
23. Cover the baking dish tightly with foil and bake covered
24. Remove the foil and continue to bake until golden and bubbly
25. Remove from the oven and let stand before serving
26. Serve with your favorite toppings and enjoy!

## Good to know

### Swaps

- No fresh jalapeño? Use about 1/4 teaspoon crushed red pepper flakes for similar heat.
- No fresh cilantro? Stir in about 2 teaspoons dried cilantro instead of the 1/2 cup fresh.

### Storing it

Store leftover enchiladas in an airtight container in the fridge for 3-4 days. Reheat in the oven or microwave until steaming hot throughout.

### Making it ahead

The enchilada sauce can be made ahead and refrigerated, and the chicken filling can be mixed and stored in the fridge a day in advance before assembling and baking.

## Nutrition (per serving, 1 serving, as published by meaningfuleats.com)

- Calories: 286 kcal
- Protein: 42 g
- Carbohydrates: 11 g
- Sugar: 7 g
- Fiber: 3 g
- Fat: 8 g
- Saturated fat: 1 g
- Trans fat: 1 g
- Cholesterol: 121 mg
- Sodium: 1013 mg