Friday, May 06, 2011

Chicken Enchiladas and Sauce, Gluten-Free Recipe

Last night I put together a recipe for gluten-free chicken enchiladas from several different sources. This Frankenstein recipe makes two 13x9 pans of enchiladas (filled with shredded chicken). One pan with red sauce and one green.

Both for my future reference, and for your insight into my madness, this is the sort of list I like to put together:

Shredded Chicken for Filling, from Cooking Light book (double to make two 13x9 pans)


  • 3 cups water
  • 1/4 tsp salt
  • 8 black peppercorns
  • 1 onion, quartered
  • 1 bay leaf
  • 1 pound skinless chicken breast halves


  1. Place ingredients in a Dutch oven, bring to a boil
  2. Cover, reduce heat, and simmer 45 minutes
  3. Remove chicken from bones
  4. Shred with 2 forks
  5. Discard bones
  6. Reserve broth for another use

Green Sauce, from Cooking Light book


  • 2/3 cup 2% reduced fat milk
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup egg substitute
  • 1/8 tsp salt
  • 1 (11-ounce) can tomatillos, drained
  • 1 (4.5 ounce) can chopped green chiles, drained


  1. Place ingredientsin a food processor
  2. Process until smooth

Homemade Red Enchilada Sauce from


  • 2 (8 ounce) cans tomato sauce
  • 1 (4 ounce) can chopped green chilies, undrained
  • 1/2 cup onion, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1 clove garlic, minced


  1. Combine all tomato sauce ingredients and place in a blender.
  2. Puree ingredients.
  3. Then place in a saucepan.
  4. Heat over medium heat until heated through, about 5 minutes.
  5. Use as desired for enchiladas.

Sour Cream Chicken Enchiladas (originally from Gluten Free Goddess and I modified the instructions -- you should go to her page immediately for GF recipes)


Instructions modified based on Cook's Illustrated The Best International Cooking Recipes

(this makes one pan of 13x9" enchiladas, will need to double)


  • 3 cups cooked chicken (see above)
  • 4 ounces roasted green chilies, chopped
  • 3/4 cup sour cream
  • Juice from a large fresh lime
  • Cracked Pepper, to taste
  • 1/4 teaspoon cumin
  • 2 cups Enchilada Sauce (see above)
  • 10-12 white or yellow corn tortillas
  • Light olive oil, as needed
  • 1 1/2 cups shredded Monterey Jack or Cheddar (sharp or extrasharp) (I usually just eyeball the cheese)
  • cooking spray


  1. Preheat oven to 300 degrees F.
  2. Lightly oil a 13x9" baking dish.
  3. In a mixing bowl, toss together the cooked chicken, chopped green chiles, sour cream, and lime juice; season with cracked Pepper and cumin. Set aside. (I also usually add in some cheese and sauce)
  4. Spread about a spoonful (about 4 oz.) of the enchilada sauce in the bottom of the oiled baking dish.
  5. Place tortillas on 2 baking sheets. Spray both sides lightly with cooking spray. Bake, one sheet at a time, until the tortillas are soft and pliable, 2 to 4 minutes.
  6. Increase oven temperature to 375 degrees F.
  7. Smear the bottom of the baking dish with 3/4 cup sauce.
  8. Place a heaping 1/3 cup filling down the center of each tortilla. Roll it up into place, seam side down. Repeat for the remaining tortillas.
  9. Pour the enchilada sauce all over the tortillas and top with shredded cheese.
  10. Cover with foil and bake at 375 degrees for 20 minutes, until the cheese is melted, the sauce is bubbling, and the enchiladas are hot.
  11. Uncover, sprinkle about 1/4 cup cheese on top and bake an additional 5 minutes or until cheese melts.

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