Glutenanddairyfreechickenenchiladas Recipes

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

Ingredients

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.).

CHICKEN ENCHILADA CASSEROLE - GLUTEN FREE

Chicken Enchilada Casserole - Gluten Free image

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

Ingredients

1 small onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder (I've substituted taco seasoning before when I was out of chili powder)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup diced tomato
1 (10 ounce) can tomato sauce
1 tablespoon cilantro, chopped (optional)
3 cups cooked chicken, boned, shredded
1 tablespoon lime juice
1 (16 ounce) jar salsa
10 corn tortillas
8 ounces shredded cheese (Monterey Jack, cheddar, or a Mexican blend your preference)
sour cream, jalapenos, and cilantro for garnish (optional)

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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