When I set out to make an enchilada formula that was gluten and dairy free I’ll concede that I was a smidgen distrustful. That is to say, isn’t the entire interest of enchiladas the tortilla covered in softened cheddar? All things considered, turns out tortillas and cheddar are exaggerated.
These dairy and gluten free enchiladas are more delightful and fulfilling than any conventional enchiladas I’ve tasted! This formula is another family top pick — I make is a couple times every month!
To ensure that the destroyed chicken bosom was amazingly delicate, I utilized a moderate cooker. This, alongside making the tortillas the day preceding, truly cut down on planning time.
CHICKEN ENCHILADAS RECIPE
- 12 Real Healthy Coconut Flour Tortillas
- 2 boneless, skinless chicken breasts
- Dash of salt & pepper
- Dash of fajita seasoning
- 2 cups chicken broth
- 1 Tablespoon olive oil
- 1 onion, chopped
- 3 bell peppers, thinly sliced
- 2 cloves garlic, minced
- 8 oz canned, chopped green chiles
- 1 teaspoon cumin
- 1 teaspoon fajita seasoning
- 16 oz jar enchilada sauce
- Chopped fresh cilantro
- The day before, make 12 Real Healthy Coconut Flour Tortillas.
- Rinse the chicken breasts and pat dry. Season with salt, pepper and fajita seasoning. Place in the slow cooker and add the chicken broth. Cook on low for 6 hours. Once cooled, shred the chicken breasts with a fork and set aside. *If you don’t want to use a slow cooker then brown the chicken in a skillet over medium high heat, about 7 minutes per side, until there is no longer any pink in the center.
- Preheat the oven to 350 degrees F. Lightly grease a casserole pan with olive oil.
- Place a large skillet over medium high heat. Add the olive oil, onion, bell peppers, and garlic. Sauté until tender. Add the chiles, cumin and fajita seasoning and chicken. After a minute, remove from heat.
- Pour some of the enchilada sauce into a shallow bowl. Dip a tortilla into the sauce, then place ½ cup of the chicken filling in a line down the middle. Wrap the enchilada and place into the prepared pan, seam side down. Repeat with the remaining tortillas and filling, then pour the remaining sauce over the enchiladas.
- Bake for 20 minutes. Serve with chopped cilantro.