Tuesday, June 24, 2014

Southern Comfort: Gluten Free Chicken Enchiladas

My father in law often cooks a big batch of these chicken enchiladas for family get togethers, since they are GF-friendly, easy to make and always a crowd pleaser. Since Hubs is gluten free, we often opt for Mexican restaurants when eating out, since he can eat almost everything on the menu. But when we aren't eating out, it is really nice to have a gluten free option that I can prep ahead of time and warm through when its dinner time (then he will eat on it all week!).

Recipe: Makes 2 pans of enchiladas (serves about 10)

  • 1 Rotisserie Chicken
  • 2 cans Rotel
  • 4 cans enchilada sauce (I used 2 green chili in one pan and 2 red in the other, check to make sure they are GF if that is important to you. I have only found one green sauce that is GF.)
  • 8 cups shredded cheese (you could use more or less to taste)
  • 24 pack corn tortillas

  • Disposable foil pans with lids (love this when taking to a party!)
  • You can add jalapeƱos, cilantro, chopped onion, diced green chili, garlic, etc. to the filling. Make it however you like it! 
  • I like to open all my cans at once, ahead of time, to make assembly even quicker!
  • VEGGIE OPTION: Use 1 can black beans and 1 can corn in place of chicken!

  • Pull off all the meat you can from your chicken and place into large bowl. Shred with fork or cut into small pieces with kitchen shears. 
  • Add 2 cans rotel and half of cheese to chicken and stir to combine. You would add any extras into your filling at this point also. 

  • Pour about 1/2 of one can of enchilada sauce into the bottom of an empty pan. You want to have enough to more than cover the surface. 
  • Then taking a corn tortilla, you want to fill the middle and fold over to close tortilla. You will place this seam side down into pan. 
  • TIP: If your corn tortillas are breaking when you try to fold them, place 5 at a time on a plate, sprinkle with water, cover with paper towel and microwave for 10-20 seconds. This will soften them and make it easier to work with. If anything breaks in your pan - NBD - it will eventually be covered with cheese and sauce and taste like the rest of them :)

    • Repeat the filling and placing corn tortillas until the pan is full. You will get the hang of how much to put into each tortilla and how to line them into your pan the more you do this! 

    • Once you have filled with pan, pour the remainder of your first can of enchilada and the entire second can of sauce over the top. 
    • Then cover the surface with as much cheese as you'd like. My friends like it really cheesy, my husband does not. It's all up to you!

    • Now you will repeat all steps until you have two pans worth! 
    • Heat at 350 for 20 minutes, or until cheese is melted and browning. 

    I LOVE that I can make this ahead of time, place a cover on top, put into the fridge and warm when I am ready, since everything is cooked! This is really a house-fav and staple for us! They may not be super healthy, but sure are some Tex-Mex southern comfort! Hope you enjoy!

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