Okay, so I really wanted to put up a recipe for gluten-free chicken enchiladas. I grew up loving the chicken enchiladas that my mom made, but they are definitely not gluten-free or really all that healthy because of the cream of chicken soup. Canned chicken soup is not gluten-free and full of tons of other ingredients.
I used to love the stuff, until I stopped eating it and started making sauces from scratch, that I realized how disgusting canned soup is. I mean, I’m not even sure I would eat it if it would keep me from dying, which I highly doubt that situation would even come up since it barely has nutritional value.
I often make a simple white sauce for things like these, but I wanted to make it even easier and creamier for you, so you don’t even have to make a complicated sauce. I also love how there are white beans in these, so there is something inside the tortillas besides just chicken and sauce.
The white beans not only add texture and volume, they add a healthy, low-fat protein and makes them more like beef enchiladas. I’m not sure why my mom’s recipe didn’t have them, cause it just makes sense that they should have them if you ask me.
They are great for a simple dinner and provide a great leftover meal. I’m not normally a big fan of leftovers, but I swear these taste better the second night cause the sauce melds into the tortillas and the green chili flavor spreads throughout the sauce so they are even more flavorful.
Ingredients:
8 oz Cream Cheese (softened)
8 oz can Green Chiles (chopped)
15 oz can White Beans drained (canned Northern Beans )
1 Small Yellow Onion (chopped)
½ Tbl Olive Oil
2 Large Chicken Breasts (cooked and shredded)
14 oz Green Enchilada Sauce (gluten-free)
¼ tsp Garlic Powder
2/3 Cup Sour Cream
¼ tsp Real Salt
8–10 Gluten-free tortillas (corn or gluten-free flour tortillas)
12 oz Monterey Jack or Colby Jack cheese (shredded)
Instructions:
Place the olive oil and chopped onion in a saucepan. Saute on medium/high heat until onion is soft and translucent, about 4-5 minutes.
While the onion is cooking, place the cream cheese in the base of a stand mixer and beat with a paddle until smooth. Add the green chilies and beans and mix in until beans are slightly smashed.
Add 2/3 of the onion to the cream cheese mixture. Set saucepan with remaining onion aside.
Mix the onion and the shredded chicken into the cream cheese mixture.
Place the saucepan with reserved onion back on medium/high heat. Add the enchilada sauce, garlic powder , sour cream, and salt to the saucepan and bring to a boil, whisking together until smooth. Remove from heat.
Preheat oven to 350 degrees.
Pour 1/3 of the creamy enchilada sauce into a 9×13 baking dish and spread to cover.
Heat the tortillas for a minute in a frying pan or in the oven so they are soft and pliable and don’t break when folding.
Divide the cream cheese/chicken filling between 8-10 tortillas. Sprinkle a bit of shredded cheese on top of the filling in each tortilla.
Roll up the tortillas into enchiladas and place side by side in prepared dish.
Top the enchiladas with the remaining sauce, spreading the sauce across the tops of the enchiladas. Sprinkle remaining shredded cheese over the top.
Bake for 35-40 minutes, or until cheese is melted and sauce is bubbling.
