Discover the ultimate recipe for gluten-free chicken enchiladas in green sauce. A delicious and satisfying meal for any occasion!
Delicious and Flavorful Gluten-Free Chicken Enchiladas in Green Sauce Recipe
Learn how to make delicious Gluten-Free Chicken Enchiladas in Green Sauce with white beans for a fantastic weeknight dinner that the whole family will love. The chicken is pan-seared, boiled, and shredded for maximum flavor, while vegetables like onions, corn, zucchini, and avocado add extra nutrition. The green sauce is made with chicken stock, sour cream, lime juice, and green chiles, providing a flavorful but mild option for all guests, with the option to add more heat for those who prefer it. This recipe is a family favorite that rivals any Mexican restaurant’s enchiladas, perfect for those with digestive challenges who love Mexican cuisine.
This recipe provides a tasty and healthy twist on traditional enchiladas, making it suitable for those following a gluten-free diet. The use of white beans and a variety of vegetables adds a nutritional boost to the dish, while the flavorful green sauce brings all the ingredients together. Whether you’re looking for a new dinner idea or want to try a unique take on a classic Mexican dish, these Gluten-Free Chicken Enchiladas in Green Sauce are sure to impress your taste buds and become a regular in your meal rotation.
Ultimate Flavor Explosion: The Best Gluten-Free Chicken Enchiladas in Zesty Green Sauce Recipe
I’m showing you how easily you can make the best tasting and healthy gluten-free chicken enchiladas with a green sauce the juicy chicken is quickly pans seared boiled and shredded for optimal flavor then we’re sneaking in some subtle vegetables including onions corn zucchini and avocado the creamy sauce is easily made with the chicken stock sour.
Cream or cottage cheese fresh lime juice and green chilies this dish is full of flavor but easy on the spice this means all your guests can enjoy it regardless of their spice tolerance but those who want a little more heat can easily add their own so everyone wins we’re going to begin by prepping our ingredients first you’ll want to grate three cups of.
Montere jack cheese but you could use any white shreddable cheese that you like next we’ll want one cup of white beans and you can use any variety that you like if you buy store-bought beans in a can make sure you rinse them really well or you can cook your own like I did next you’ll want one cup of corn and you’ll also want to rinse this really.
Well out of the can and then I finally diced four cloves of garlic which will give these enchiladas incredible flavor next we want to finally dice our zucchini as well as some white onion and this zucchini happens to be quite large so I’m only going to use about a little more than a half of it and then I’m going to slice it into these flat pieces.
And then I’ll use my Vidalia chop Wizard and place the zucchini pieces right over the grate push down and then I instantly have these very finely little dice zuc next I’m going to want to do the same to half of an onion and a really great hack for keeping your eyes from watering is to take a paper towel and Drench it in.
Water and then place it on your cutting board right next to your onion and then as you’re slicing your onion the vapors will be attracted to the paper towel and not to your eyes so I’m going to thinly size 1/4 of this onion and then open up my little chop Wizard Place my onions on top and now I have some very finely diced onions.
And then we can set these aside next we want to prep our boneless skinless chicken breasts and we want to pound them first so that they’re a little bit thinner which means they’re going to cook through quicker as well as be a little more tender so I found the easiest way is to place them inside their own little plastic bag then take a.
Heavy object which in my case is my rolling pin and then I’m just going to pound it until it’s an even thickness of about half an inch and now that our chicken is pounded we want to pull it out of the bag then I’m going to place it right on top next we want to season the chicken so we get the most amount of flavor I’m going to.
Start with some coarse sea salt then I’ll add a few dashes of some garlic powder a little bit of onion powder a few dashes of cumin and just a little bit of black pepper then I’ll tap it into the chicken then flip them over and repeat and then I’ll slide these onto my cutting board and then we can set these aside until we’re ready to cook them to.
Make these enchiladas really easy and convenient we’re going to do all of our frying in one pan and I really like using my hexclad hybrid pan but you could use any cast iron frying pan or sturdy bottom pan and to make these enchiladas gluten-free we’re using white corn tortillas but if you try to use them straight out of the bag they’re.
Going to be a little bit too brittle and they’re going to break on you when you try to roll them so we want to get them nice and warm and lightly toasted before we roll them up as our enchiladas to warm the tortillas we’re going to bring our pan to high heat and then I’m spraying in just a little bit of olive oil then I’m just laying in the tortilla.
And then I’m going to let it cook on both sides for anywhere between 30 seconds to like a minute and a half or until we get some of those lightly toasted brown spots then I’m taking the tortillas out and putting them onto a plate with a paper towel and then covering them so that they can stay warm and soft a quicker method would be to.
Just warm them up in the microwave next we’re using the same frying pan to cook our chicken so we’re just going to turn the heat to medium high and then I’m adding 2 tbspoon of light olive oil and as soon as the oil is hot and shiny we’re laying away our chicken breast in the pan and that instant Sizzle is exactly what we want to hear then we’re.
Going to let them cook for about 3 minutes to develop a golden sear on the bottom searing both sides is going to add some delicious texture and color before we boil the chicken after 3 minutes we’re carefully flipping over the chicken and you can see that beautiful sear and even a little bit of char which I really love then we’re.
Letting them cook for about 3 more minutes so they can Brown on the other side I’m also adding in about 2 tbspoon of butter to the sides of the chicken letting it melt to add in even more flavor after about 3 minutes we’re going to slowly add in 2 cups of chicken broth to the pan then I’m adding my lid so the chicken can boil and this will cook it.
Through so it’s really soft and tender and shreddable and then I’m going to set my timer for 7 minutes and then take off the lid flip the chicken over and then set it for an additional 7 minutes so that both sides of the chicken are immersed in the liquid then after a total of about 14 15 minutes we’re going to remove the chicken and place it on a.
Cutting board and then we’re going to very very carefully pour the very flavorful chicken stock into a measuring cup using this stock in the enchiladas is one of my secrets to a juicy and flavorful sauce to help thicken the chicken stock slightly we’re pouring a small amount into a bowl and then adding a tablespoon of tapioca flour you could.
Also use corn starch then I’m just stirring it with a fork until it dissolves then I’m adding it to more of the stock and adding 1 cup total back into the pan the sauce will thicken as we stir it with a whisk for several minutes then we’re removing the thickened stock and pouring it into a mixing bowl for.
Enchilada sauce and then I’m going to quickly Wipe Out My Pan and then get ready to saut the vegetables I’m adding in about 2 more tablespoons of light olive oil over medium heat then I’m adding in the diced onions zucchini and giving them a good stir while they’re cooking we can simply start shredding our chicken with two forks you can see.
How soft and juicy it is after our zucchini and onion are starting to soften a little we’re adding the corn and garlic and then mixing them all together then we’ll let them cook until they start to lightly brown because color equals flavor we’ll finish shredding the chicken add it to a bowl and then pour in our remaining.
Unthickened chicken stock which is going to make our chicken even more juicy and flavorful and then we can carefully add our cooked vegetables over the chicken in our same Bowl for the green chilies you have the option of adding the entire can or just half a can depending on your spice preference so I’ll go ahead and add 4 oz of green chilies 1 cup of our.
Cooked and drained and rinsed white beans and one3 or about one cup of our shredded cheese then we’ll go ahead and just stir this together and then this is an excellent time to take a quick sample and make sure that the salt and the seasoning meets your preference and now we can set this aside now we can finish making our sauce in the bowl that we.
Added our one cup of our chicken broth to I’m going to add 1 cup of sour cream but you could also use Greek yogurt or even some Blended cottage cheese next we want to add the juice of one lime which comes out to about 3 tablespoons and then we’ll pour in half a cup of some green enchilada sauce and I prefer to use mild I’ll add half a teaspoon of.
Salt and a dash of pepper and then we’ll whisk this together until well combined oh man that smells so good with the lime juice and the enchilada sauce again you can do a quick sample just to make sure it has the right amount of salt and seasoning now we can assemble and bake our enchiladas so we want to start by spraying our.
Casserole dish with some nonstick and then I’m going to pour in just a little bit of my enchilada sauce on the bottom and spread that around now depending on the size of your casserole dish and your tortillas you can determine how best to arrange them in your pan for my pan I think they’ll fit best if I do two horizontal rows of five enchiladas so.
Now I’ll just take one of my tortillas fill it up fold it over and then place it seam side down in my pan and then we’ll repeat repeat until we have our pan completely full and I like to fill them to the brim and it’s okay if they spill over a little bit in our dish and I am so excited I have some leftover filling because this makes the most.
Delicious dip with some tortilla chips or even on top of a salad and then now we can pour on the rest of our enchilada sauce we’re just going to Simply pour all over those tortillas we want to make sure it gets on all sides and then we can sprinkle on the rest of our cheese and since I have these two rows of enchilo because I’ll focus it more.
Towards the center of both rows well this looks incredible and it’s ready to go into a 350° oven for about 25 minutes or until it’s nice and bubbly and that cheese is all melted and then you have the option of broiling it for an extra minute or two if you’d like to have that cheese a little bit crispy on top but be sure to keep your eye on it so it.
Doesn’t burn well here’s our tray of chicken enchiladas and they baked in the oven for 25 minutes at 350 and then I let them Broil on high for about a minute just to get that little bit of toastiness on the cheese and it looks so good I’ll be serving this to my family tonight for dinner so I went inead and pulled out a piece that I made yesterday.
I’m going to add a couple slices of avocado as well as some cilantro leaves and you can never have too much cheese so I’m going to grate a little bit more on top oh my goodness I think my stomach just growled that looks amazing that tastes incredible that is seriously so.
Delicious as soon as you buy in you get the most incredible burst of just fresh and vibrant flavors and I would have never guessed there was zucchini and white beans cuz it all just comes together in the most delicious bite and those extra steps of incorporating the chicken stock from our chicken as well as sautéing our vegetables just really.
Elevates this flavor to another level and I love being able to share my creatively healthy recipes so that you can enjoy them too well thank thank you so much for hanging out with me today in my kitchen and I’ve included a link to the full recipe in the video description below which takes you to my website General tumi.com and I also invite you.
To like And subscribe to my channel and if you know someone else who you think would love this recipe please share this video with them and I cannot wait to have you hang out with me again in my kitchen
