Gluten-Free Chicken Enchiladas

Name: Gluten-Free Chicken Enchiladas
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 Tomatillos, Paper Husk Removed; 1 Small Red Onion, Peeled and Cut in Half; 3 Jalapenos, Stems Removed; 2 Garlic Cloves, Unpeeled and Left Whole; 5 Cilantro Sprigs With Leaves; 1 Lime, Zested and Juiced; ½ tsp Kosher Salt; 1 Tbsp Avocado Oil; 1 White Onion, Cut Small Dice; 8 Boneless, Skinless Chicken Thighs; 1 tsp Dried Oregano; 1 tsp Ground Cumin; 1 tsp Tsp Red Pepper Flakes; 1 tsp Kosher Salt; 1 tsp Garlic Powder; ½ tsp Ground Black Pepper; ¼ tsp Ground Cinnamon; 1.5 cups Chicken Stock; 3 Tbsp Avocado Oil, or Vegetable Oil, for Gently Frying the Corn Tortillas; 8 Large (8-inch) Corn Tortillas, or 12 Smaller (5-inch) Corn Tortillas; ½ cup Queso Blanco, Queso Fresco, or Any Mild White Crumbly Cheese; ¼ cup Fresh Cilantro Leaves, as Garnish

Andy Gildersleeve October 25, 2024

Feel free to omit or add whatever you like to this recipe. Interested in adding some sour cream or homemade guacamole to the mix? Go for it!

Pro Tip here for anyone who might be new to making enchiladas using corn tortillas—frying the tortillas for a few seconds in some vegetable or avocado oil prior to adding the filling helps to keep the tortillas from breaking as they are rolled and then baked.

If you can’t find tomatillos and want to save some time, simply use your favorite store-bought salsa verde for the sauce here.

Prep 30 min

Cook 60 min

Temp 375°F

Servings 4

Difficulty Intermediate

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Ingredients

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For the Salsa Verde:

6 Tomatillos, Paper Husk Removed

1 Small Red Onion, Peeled and Cut in Half

3 Jalapenos, Stems Removed

2 Garlic Cloves, Unpeeled and Left Whole

5 Cilantro Sprigs With Leaves

1 Lime, Zested and Juiced

½ tsp Kosher Salt

For the Enchiladas:

1 Tbsp Avocado Oil

1 White Onion, Cut Small Dice

8 Boneless, Skinless Chicken Thighs

1 tsp Dried Oregano

1 tsp Ground Cumin

1 tsp Tsp Red Pepper Flakes

1 tsp Kosher Salt

1 tsp Garlic Powder

½ tsp Ground Black Pepper

¼ tsp Ground Cinnamon

1.5 cups Chicken Stock

3 Tbsp Avocado Oil, or Vegetable Oil, for Gently Frying the Corn Tortillas

8 Large (8-inch) Corn Tortillas, or 12 Smaller (5-inch) Corn Tortillas

½ cup Queso Blanco, Queso Fresco, or Any Mild White Crumbly Cheese

¼ cup Fresh Cilantro Leaves, as Garnish

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Instructions

24 steps

For the Salsa Verde:

Place the whole tomatillos, halved red onion, whole jalapenos, and unpeeled garlic cloves into a stainless steel or cast iron pan over medium heat.

Turn the vegetables every two minutes, cooking the contents without any added fat in the pan to encourage dark coloring and charring on the outsides of the vegetables.

Cook the vegetables for roughly six minutes in the hot pan, until they are charred and browned all over.

Remove the peels from the garlic, and add the peeled garlic cloves an immersion blender container, along with the tomatillos, red onion, and jalapenos.

Add the cilantro sprigs and leaves, in addition to the lime zest and juice.

Add some Kosher salt, and blend the contents until smooth.

Taste, and add more lime juice or salt if desired.

Set the salsa verde aside for use later.

For the Enchiladas:

Preheat the oven to 380˚F.

Heat the avocado or vegetable oil in a Dutch oven or large sauté pan.

Add the diced white onion, in addition to the chicken thighs.

Add the dried oregano, ground cumin, red pepper flakes, Kosher salt, garlic powder, ground black pepper, ground cinnamon, and chicken stock, and bring the liquid up to a simmer.

Reduce the heat to low, and cook the chicken thighs for roughly 30 minutes, or until they are completely cooked-through and the chicken stock has partially reduced.

Remove the chicken from the heat, and separate the chicken from the liquid it cooked in.

Shred the cooked chicken and mix with 3 Tablespoons of the salsa verde from earlier, until the pulled chicken is mixed evenly with the added sauce.

Save the remaining chicken stock to make a soup later in the week.

Fry your tortillas lightly on both sides in some hot oil for about ten or fifteen seconds per side, and drain on paper towels. You want the tortillas to still be flexible, and NOT crunchy or crispy.

Pour the remainder of your salsa verde from earlier into the bottom of a baking casserole dish.

Fill the oiled tortillas from earlier with the shredded chicken filling, and roll the tortillas up around the filling.

Arrange the filled tortillas in the casserole dish on top of the salsa verde, with the seam side of the tortillas facing the bottom of the casserole dish.

Add the queso blanco on top of the enchiladas.

Bake the enchiladas in the oven for about 20 minutes, or until the contents are hot in the center and the enchiladas are starting to take on some color.

Remove from the oven, and allow to cool for five minutes.

Serve the enchiladas on plates with some fresh cilantro leaves and a squeeze of fresh lime.

Recipe Notes

These enchiladas taste amazing when reheated and served as leftovers, although the tortillas might not hold their shape perfectly!

You can also add sauce on top of the enchiladas as they bake, if desired.

Gluten-Free Chicken Enchiladas

Instructions

For the Salsa Verde:

For the Enchiladas:

Recipe Notes

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Instructions

For the Salsa Verde:

For the Enchiladas:

Recipe Notes

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