Gluten And Dairy Free Chicken Enchiladas Recipes

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GLUTEN- AND DAIRY-FREE CHICKEN ENCHILADAS



Gluten- and Dairy-Free Chicken Enchiladas image

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

1 chicken breast, cooked and chopped (can microwave it)
3 tablespoons cornstarch
1/2 cup water
2 cups chicken broth
1 cup rice milk, coconut milk beverage (not canned)
3/4 teaspoon salt
1/2 teaspoon paprika
1 pinch chili powder (optional)
1/2 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1 pinch pepper
0.5 (14 ounce) can diced tomatoes (including juices)
0.5 (15 ounce) can black beans, drained and rinsed
1/2 cup frozen corn, thawed
9 corn tortillas, torn into pieces

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.).

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