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Gluten-Free Chicken Enchiladas

Gluten-Free Chicken Enchiladas

By Michael Lawrence

Total: 45 minutes
Gluten-FreeMexicanMain Course

Ingredients

  • 2 pieces Chicken breast
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tsp Chili powder
  • 1 tsp Cumin
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 8 pieces Corn tortillas (gluten-free)
  • 2 cups Enchilada sauce (gluten-free)
  • 1 cup Cheddar cheese, shredded
  • 1 cup Mozzarella cheese, shredded
  • 1/4 cup Cilantro, chopped
  • 1/2 cup Sour cream

Instructions

1

Preheat your oven to 375°F (190°C).

2

Season the chicken breasts with salt, black pepper, chili powder, cumin, garlic powder, and onion powder.

3

Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side or until cooked through and lightly browned. Remove from heat and let it cool slightly.

4

Shred the cooked chicken using two forks and set it aside.

5

In a baking dish, spread a thin layer of enchilada sauce on the bottom.

6

Spoon about 2 tablespoons of shredded chicken onto each corn tortilla, then roll it up tightly.

7

Place the rolled tortillas seam-side down in the baking dish.

8

Pour the remaining enchilada sauce over the top of the tortillas, ensuring they are fully covered.

9

Sprinkle shredded cheddar and mozzarella cheese evenly over the enchiladas.

10

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.

11

Garnish the enchiladas with chopped cilantro and serve with sour cream on the side.

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Gluten-Free Chicken Enchiladas

By Michael Lawrence

Gluten-FreeMexicanMain Course
Gluten-Free Chicken Enchiladas - Chicken breast, Olive oil recipe

This Gluten-Free Mexican Main Course recipe is ready in 45 minutes and features Chicken breast, Olive oil, Salt and other delicious ingredients. Contains 420 calories total.

45 minutes

Ingredients

  • 2 pieces Chicken breast
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tsp Chili powder
  • 1 tsp Cumin
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 8 pieces Corn tortillas (gluten-free)
  • 2 cups Enchilada sauce (gluten-free)
  • 1 cup Cheddar cheese, shredded
  • 1 cup Mozzarella cheese, shredded
  • 1/4 cup Cilantro, chopped
  • 1/2 cup Sour cream

Instructions

1

Preheat your oven to 375°F (190°C).

2

Season the chicken breasts with salt, black pepper, chili powder, cumin, garlic powder, and onion powder.

3

Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side or until cooked through and lightly browned. Remove from heat and let it cool slightly.

4

Shred the cooked chicken using two forks and set it aside.

5

In a baking dish, spread a thin layer of enchilada sauce on the bottom.

6

Spoon about 2 tablespoons of shredded chicken onto each corn tortilla, then roll it up tightly.

7

Place the rolled tortillas seam-side down in the baking dish.

8

Pour the remaining enchilada sauce over the top of the tortillas, ensuring they are fully covered.

9

Sprinkle shredded cheddar and mozzarella cheese evenly over the enchiladas.

10

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.

11

Garnish the enchiladas with chopped cilantro and serve with sour cream on the side.

Nutritional Information

Calories per Serving: 420

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