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–+ servings

Gluten-Free Chicken Enchiladas in Green Sauce Recipe

Gentle Tummy
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Ingredients
  

Pulled Chicken:

  • 2 chicken breasts
  • 2 teaspoons salt
  • dash black pepper
  • dash garlic powder
  • dash onion powder
  • dash paprika
  • dash cumin
  • 3 tablespoons light olive oil
  • 2 tablespoons butter

Filling:

  • 1/4 white onion
  • 1 yellow zucchini (squash)
  • 1 cup corn
  • 1 cup white beans
  • 4 cloves garlic
  • 4 oz green chiles (diced)
  • 3 cups Monterey Jack cheese (shredded)
  • 10 gluten-free white corn tortillas
  • 1 avocado (sliced)

Green Enchilada Sauce:

  • 1 cup sour cream
  • 3 tablespoons lime juice (1 lime)
  • 1/2 teaspoon salt
  • 1/2 cup mild green enchilada sauce
  • 1/4 cup cilantro leaves
  • 1 cup chicken stock
  • 1 tablespoon tapioca starch

Instructions
 

  • Finely dice the zucchini, onion, and garlic. Rinse and drain the canned corn and white beans.
    Pound the chicken breasts to 1/2" thickness. Season both sides with salt, black pepper, garlic powder, onion powder, paprika, and cumin.
    Warm the corn tortillas in the microwave or a frying pan or large skillet until warm and lightly browned on both sides. Cover them with a paper towel so they stay warm and soft.
  • In a skillet or frying pan, heat the light olive oil over medium-high heat. Add the seasoned chicken breasts and sear for 3 minutes on each side until golden brown. Slowly pour in 2 cups of chicken stock and cover the pan with a lid. Boil for 14 minutes, flipping the chicken over halfway.
    Remove the chicken from the skillet to a cutting board. Carefully pour the remaining chicken stock into a small mixing bowl. Measure out 1 cup of stock and stir in 1 tablespoon of tapioca flour and pour back into the frying over medium heat. Stir for several minutes until thickened. Then, pour into a medium-sized mixing bowl to be used in the sauce.
    Shred the chicken with two forks and add to a medium-sized bowl.
  • Preheat the oven to 350°F (175°C).
    In the same skillet used for the chicken, add 2 tablespoons of light olive oil and the diced onion and zucchini. Cook until softened, about 3-4 minutes. Add the corn and garlic and cook for 3-4 minutes or until lightly browned.
    Pour into the mixing bowl with the shredded chicken and add diced green chiles and 1 cup of shredded Monterey Jack cheese to the skillet. Stir until well combined. Taste and adjust salt and seasoning as needed.
  • Add the sour cream, lime juice, green enchilada sauce, and salt to the bowl with the thickened chicken stock. Stir until well combined.
  • Spray a baking dish with non-stick cooking spray and spread 1/4 cup of the sauce at the bottom of the dish. Generously fill, roll, and place the corn tortillas, seam-side down, in the casserole dish. Pour the remaining white sauce over the top of the tortillas and top with the remaining shredded cheese.
    Bake for 25-30 minutes or until the cheese is melted, bubbly, and starting to brown. You can broil it for an additional minute or two if you like the cheese crispy on top of the enchiladas. ​Remove from the oven and allow to cool slightly before serving. 
    Garnish with sliced avocado, cilantro leaves, and finely shredded cheese if desired.

Video

Notes

Gluten-Free Options: Ensure all ingredients, including spices, tortillas, and sauces, are labeled gluten-free to avoid any gluten contamination.
Tortilla Softening: To prevent the tortillas from cracking when rolled, lightly heat them in a skillet or microwave before filling.
Customization: Feel free to customize the filling with your favorite ingredients, such as bell peppers, black beans, or different types of cheese.
Spice Level: Taste the filling and sauce and adjust the spice level as needed. You can add more green enchilada sauce, hot sauce, chili powder, and green chilis as needed.
Did you make this recipe?Please let me know in the comments below how it turned out :)