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.
Traditionally 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.
In 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
- fresh parsley
- cilantro, chopped, to garnish
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.
- Season chicken with kosher salt and fresh ground pepper to taste.
- Heat a well-oiled grill or grilling pan to 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.
- Preheat oven to 350 degrees
- 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 blender along with organic gluten-free tomato sauce, homemade salsa, garlic, dry oregano, and cumin, blend thoroughly.
- 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 like a thickener.) Once done place to the side.
- 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.
- 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 on 350 degrees for 15-20 minutes.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2017-2013. 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.