Gluten-Free Chicken Enchiladas in Corn Tortillas

Ingredients

• 1.5 lbs cooked shredded chicken 1.5 lbs cooked shredded chicken
• 8 count corn tortillas 8 count corn tortillas
• 1 cup enchilada sauce 1 cup enchilada sauce
• 1 cup shredded cheese (optional, dairy-free alternative available) 1 cup shredded cheese (optional, dairy-free alternative available)
• 2 tbsp olive oil 2 tbsp olive oil
• 1 medium onion, chopped 1 medium onion, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup GF chicken or vegetable stock 1 cup GF chicken or vegetable stock
• 2 tbsp GF tamari or coconut aminos 2 tbsp GF tamari or coconut aminos
• 1 tbsp cornstarch or arrowroot starch 1 tbsp cornstarch or arrowroot starch
• 1 tsp salt 1 tsp salt
• 0.5 tsp black pepper 0.5 tsp black pepper
• 0.5 tsp chili powder 0.5 tsp chili powder
• 0.25 tsp cumin 0.25 tsp cumin

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish. In a large bowl, combine the cooked shredded chicken with 1/2 cup of the gluten-free enchilada sauce, salt, black pepper, chili powder, and cumin. Mix thoroughly until the chicken is evenly coated in the sauce and spices.

2. 2

   Warm the corn tortillas slightly to make them pliable; you can do this by briefly heating them in a dry skillet for about 15-20 seconds per side, or by wrapping them in a damp paper towel and microwaving for 30-45 seconds. This step is crucial to prevent them from cracking when rolled.

3. 3

   Assemble the enchiladas by spooning a generous portion of the seasoned chicken mixture into the center of each warmed corn tortilla. Tightly roll up each tortilla and place it seam-side down in the prepared baking dish.

4. 4

   Prepare the additional sauce by heating the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

5. 5

   In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water until smooth, creating a slurry. Pour the gluten-free chicken or vegetable stock and GF tamari or coconut aminos into the saucepan with the onions and garlic. Bring the mixture to a simmer, then gradually whisk in the cornstarch slurry. Continue to cook, stirring constantly, for about 2-3 minutes until the sauce has thickened to a smooth, glossy consistency.

6. 6

   Pour the remaining gluten-free enchilada sauce and the thickened sauce mixture evenly over the rolled enchiladas in the baking dish. If using, sprinkle the shredded cheese over the top. Bake for 15-20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
• Refrigerating onions for 15 minutes before cutting reduces the compounds that cause eye irritation.