Gluten Free Enchiladas
Ingredients
For the Easy Homemade Enchilada Sauce:
- 8 oz tomato sauce*
- 1/4 cup water
- 1 T cumin
- 1 T chili powder
- 1 T oregano
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
For the Enchiladas:
- 1 red onion
- 1 # boneless, skinless chicken breast
- 1 T olive oil
- S&P
- 4 oz green chiles*
- 8 corn tortillas
- 1 cup shredded cheddar cheese (optional)
- 1 avocado
Instructions
For the Easy Homemade Enchilada Sauce:
- In a blender add the following: 8oz tomato sauce, ¼ cup water, 1T cumin, 1T chili powder, 1T oregano, ½ tsp garlic powder, 1 tsp onion powder, ½ tsp salt and ½ tsp pepper.
For the Enchiladas:
- Preheat oven to 350F.
- Finely chop and set aside ¾ chopped onion. Store ¼ for garnish.
- Cut chicken into bite sized pieces.
- In a large sauté pan over medium heat, add 1T olive oil, chopped chicken, chopped red onion, ¼ tsp salt, 1/8 tsp pepper and 4 oz green chiles and sauté until chicken is fully cooked.
- In the center of corn tortilla, add ~2T chicken/chili mixture and 1T shredded cheese (optional). Roll tightly. Repeat 7 times.
- Spread ¼ cup enchilada sauce on the bottom of a 9x13 baking pan.
- Place each enchilada seam side down on top of enchilada sauce.
- Top with remaining enchilada sauce and spread until they’re completely coated with sauce.
- Bake uncovered, ~20 mins.
- Slice one avocado. Garnish w/ remaining red onions and sliced avocado.
Notes
*Read ingredient list to avoid added gluten, sugars & msg.