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Gluten-Free Chicken Enchiladas with Red Sauce

Enchiladas are one of the most forgiving and variable recipes I know when it comes to Mexican Food. There are so many ways to cook and top them. I have honestly lost track of them all. When I was making my recipe for Gluten-Free Chicken Enchiladas with Red Sauce, I wanted something on the more Healthy and Gluten-Free side.  I chose to use Gluten-Free tortillas,  ingredients, spices and leave out all unnecessary ingredients.

What were my exact findings? I did not miss my old tortillas the spices were the same just a different brand and that If I really wanted to add toppings I could.  It seems to be a Win-Win situation for me today.

#chicken #Enchiladas with Red Sauce 1Traditionally Enchiladas originated in Mexico where they have lovingly been wrapping food in a tortilla since the Mayan times. Do you know that originally Enchiladas were considered as Mexican street food?  How about this little tidbit…  Enchiladas were simply corn tortillas dipped in a Chili sauce and without fillings. That’s right nothing more than a simple tortilla and chili sauce.

#GlutenFreee #Enchiladas #Mexican RecipeIn this day and age, we have come up with several variations, ranging from the more Traditional Stuffed Mexican Enchiladas to a more gooey, cheese-laden or smothered variation, of our AmericaCheese-loving culture. So feel free to adapt and do what works best for your tastes.

Gluten-Free Chicken Enchiladas with Red Sauce

  • 1 and 1/2 pounds chicken
  • kosher salt
  • fresh ground pepper
  • 2 ancho chiles seeded
  • 2 pasilla chiles seeded
  • 1- 6-ounce can of organic, gluten-free, tomato sauce
  • 3 /4 of a cup of  homemade salsa, or 6 ounces organic
  • 2 tablespoons minced garlic
  • 2 teaspoons dry oregano, gluten-free
  • 1/2 teaspoon cumin, gluten-free
  • 10  fresh corn tortillas +1
  • juice of 1 lime

Other Ingredients

  • fresh parsley
  •  cilantro, chopped, to garnish

Notes:

If you are making a gluten-free recipe there are a few things to be sure of. Be sure you have purchased a brand of spices that are certified gluten-free. Also be sure to check that your brand of tortillas is gluten-free.

We have omitted cheese from this recipe most cheese that has not been processed, is considered Gluten Free. However, there is always a risk associated with cross-contamination. If you would like to add cheese to your Enchiladas you should always check the label to ensure the cheese is Gluten Free. If in doubt contact the manufacturer by using the 1-800 number they have listed on the product.

Directions

  1. Season chicken with kosher salt and fresh ground pepper to taste.
  2. Heat a well-oiled grill or grilling pan over medium heat. Place seasoned chicken on the grill, cook 5-6 minutes on each side. Remove chicken from the grill after ensuring breasts are completely done.  Place on a plate and set the to side, till needed.
  3. Preheat oven to 350 degrees
  4. Place dried chilies in a bowl, cover with hot water.  Cover and let stand for about 25-30 minutes.  Drain all water off except 1 cup you will need to reserve. Place reserved 1 cup of water, and chiles in a blender along with organic gluten-free tomato sauce, homemade salsa,  garlic, dry oregano, and cumin,   blend thoroughly.
  5. Place contents of blender in a saucepan. Cook on low heat for 15-20 minutes, stirring occasionally. Remove from heat when done. If the Enchilada sauce seems a bit thin, break up 1 fresh tortilla in sauce and continue cooking and stirring. (The tortilla acts as a thickener.) Once done place to the side.
  6. Meanwhile,  shred chicken by either using two forks to break the meat apart or place in food processor and pulse about 4 times. Place chicken mixture in a mixing bowl, juice of 1 lime, and 1/4 cup of Enchilada sauce you have been cooking stir to incorporate ingredients.
  7. You will need a large oven-safe baking dish that has been sprayed with Gluten-Free Cooking spray. On clean area or plate place 1 fresh tortilla, spoon chicken mixture on the tortilla, careful not to overload, roll tortilla and place seam down in oven safe baking dish. Place remainder of Enchilada sauce on enchiladas, and bake at 350 degrees for 15-20 minutes.
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© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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14 Comments

  • Reply
    Pure Grace Farms
    September 25, 2014 at 8:01 pm

    Stopping by to say hello and let you know I have featured your delicious looking enchiladas on Foodie Fridays this week. Hope to see you there!
    Blessings,
    Shari

  • Reply
    Pure Grace Farms
    September 25, 2014 at 4:54 pm

    Great real foods in your enchiladas. I love that. I’m thrilled you stopped by and shared at Foodie Fridays. Hope to see you this week too.
    Blessings,
    Shari
    http://www.puregracefarms.com

  • Reply
    Culinary Flavors
    August 9, 2014 at 1:58 am

    As I said before I love Mexican!

  • Reply
    Culinary Flavors
    August 6, 2014 at 3:47 am

    I love, love enchiladas Heidy! Mexican is one of my most favorite kitchens!

  • Reply
    KC the Kitchen Chopper
    August 4, 2014 at 9:17 pm

    Beautiful dish Heidy. I’ve never made enchilada’s but I may now! Thanks!

  • Reply
    The Foodie Affair
    August 2, 2014 at 11:25 am

    Nice fresh red enchilada sauce! I will keep this great recipe in mind when cooking for friends that follow a gluten-free diet.

    • Reply
      Heidy L. McCallum
      August 2, 2014 at 8:26 pm

      Thanks, it’s pretty simple. Let me know how it turns out! 🙂

  • Reply
    Joanne T Ferguson
    August 2, 2014 at 1:17 am

    G’day! I am salivating for some of your chicken enchiladas Heidy! YUM!

  • Reply
    Platter Talk
    August 2, 2014 at 12:12 am

    These look fantastic! I love the the GF route for those who follow that diet. Very nicely done!

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