Gluten Free Chicken Enchiladas

Gluten Free Chicken Enchiladas might be a good recipe to expand your main course recipe box. This gluten free recipe serves 8 and costs $2.17 per serving. One serving contains 558 calories, 31g of protein, and 32g of fat. A mixture of green chilies, olive oil, colby jack cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Mexican cuisine. Several people made this recipe, and 119 would say it hit the spot. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is brought to you by My Natural Family. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is pretty good. Gluten Free Cheesy Chicken Enchiladas, Green Chicken Enchiladas (Gluten Free), and Easy Beef and Bean Enchiladas are very similar to this recipe.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 40 minutes

 

Ingredients:

15 oz. can white beans

2 Large chicken breasts cooked and shredded

12 oz. monterey jack or colby jack cheese shredded

8 oz. cream cheese softened

1/4 tsp garlic powder

8 oz. green chilies chopped

14 oz. green enchilada sauce gluten-free

1/2 Tbsp olive oil

1 Small yellow onion choppped

1/4 tsp salt

2/3 cup Sour Cream

8-10 Gluten-free tortillas (corn or gluten-free flour tortillas)

Equipment:

stand mixer

sauce pan

whisk

oven

baking pan

Cooking instruction summary:

Place the cream cheese in the base of a stand mixer and beat with a paddle until smooth.

Add the green chilies and beans and mix in until beans are slightly smashed.

Place the olive oil and chopped onion in a saucepan.

Saute on medium/high heat until onion is soft and translucent, about 4-5 minutes.

Add 2/3 of the onion to the cream cheese mixture.

Set saucepan with remaining onion aside.

Mix the onion and the shredded chicken into the cream cheese mixture.

Place the saucepan with reserved onion back on medium/high heat.

Add the enchilada sauce, sour cream, and salt to the saucepan and bring to a boil, whisking together until smooth.

Remove from heat.

Preheat oven to 350 degrees.

Pour 1/3 of the creamy enchilada sauce into a 9x13 baking dish and spread to cover.

Divide the cream cheese/chicken filling between 8-10 tortillas.

Sprinkle a bit of shredded cheese on top of the filling in each tortilla.

Roll up the tortillas into enchiladas and place side by side in prepared dish.

Top the enchiladas with the remaining sauce, spreading the sauce across the tops of the enchiladas.

Sprinkle remaining shredded cheese over the top.

Bake for 35-40 minutes, or until cheese is melted and sauce is bubbling.

 

Step by step:


1. Place the cream cheese in the base of a stand mixer and beat with a paddle until smooth.

2. Add the green chilies and beans and mix in until beans are slightly smashed.

3. Place the olive oil and chopped onion in a saucepan.

4. Saute on medium/high heat until onion is soft and translucent, about 4-5 minutes.

5. Add 2/3 of the onion to the cream cheese mixture. Set saucepan with remaining onion aside.

6. Mix the onion and the shredded chicken into the cream cheese mixture.

7. Place the saucepan with reserved onion back on medium/high heat.

8. Add the enchilada sauce, sour cream, and salt to the saucepan and bring to a boil, whisking together until smooth.

9. Remove from heat.Preheat oven to 350 degrees.

10. Pour 1/3 of the creamy enchilada sauce into a 9x13 baking dish and spread to cover.Divide the cream cheese/chicken filling between 8-10 tortillas. Sprinkle a bit of shredded cheese on top of the filling in each tortilla.

11. Roll up the tortillas into enchiladas and place side by side in prepared dish.Top the enchiladas with the remaining sauce, spreading the sauce across the tops of the enchiladas.Sprinkle remaining shredded cheese over the top.

12. Bake for 35-40 minutes, or until cheese is melted and sauce is bubbling.


Nutrition Information:

Quickview
557k Calories
31g Protein
31g Total Fat
36g Carbs
12% Health Score
Limit These
Calories
557k
28%

Fat
31g
49%

  Saturated Fat
17g
108%

Carbohydrates
36g
12%

  Sugar
7g
9%

Cholesterol
117mg
39%

Sodium
1235mg
54%

Get Enough Of These
Protein
31g
63%

Selenium
33µg
48%

Phosphorus
474mg
47%

Calcium
416mg
42%

Vitamin B3
7mg
36%

Vitamin B6
0.55mg
28%

Vitamin A
1270IU
25%

Manganese
0.46mg
23%

Folate
88µg
22%

Fiber
5g
21%

Vitamin B2
0.35mg
20%

Iron
3mg
20%

Potassium
637mg
18%

Zinc
2mg
18%

Vitamin B1
0.26mg
17%

Magnesium
64mg
16%

Vitamin B5
1mg
13%

Copper
0.2mg
10%

Vitamin B12
0.59µg
10%

Vitamin C
6mg
8%

Vitamin E
1mg
7%

Vitamin K
5µg
5%

Vitamin D
0.56µg
4%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

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Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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