Mexican Feast Part 1: Chicken Enchiladas

chicken enchiladas

This is Part 1 of my Mexican Feast series, Chicken Enchiladas.  I love Chicken Enchiladas and they are naturally gluten free and full of flavor.  Hooray!!

As you may have picked up, I love Mexican Food…to me it’s just food.  When I learned I had to give up gluten, I was so happy to find out that I could continue to eat one of the biggest food types I eat…Mexican.  These enchiladas will take you about 1 1/2 hours to prepare from start to finish, you won’t have to be working the whole time but make sure you’re not hungry when you start making these.  I like to make these on the weekend and freeze the leftovers for lunch or fast dinners during the week.

Gluten Free Avenger Episode 4: Mexican Feast Part 1 Chicken Enchiladas is now live on YouTube, you can use this link (http://youtu.be/ODgY7NHmqvc) or view it below:

Ingredients

  • 4 boneless chicken breast halves or a whole chicken (which I did)
  • 1⁄2 medium onion, sliced
  • 2 garlic cloves, smashed
  • 2 bay leaves
  • 1 tablespoon salt
  • water
  • ½ cup of onions sautéed in 1 tbsp of olive oil
  • 1 c chopped cilantro
  • salt and pepper to taste
  • 2-3 cans Hatch red enchilada sauce (I like Medium) depending on how saucy you like your enchiladas
  • 10-12 tortillas
  • 2 cups shredded Mexican or cheddar cheese

Directions

Place first four ingredients in a pot. Add just enough water to cover the chicken.  Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 – 25 minutes. If using a whole chicken; cook approximately 50 – 60 minutes.  Remove chicken from pot, let cool and shred. If using a whole chicken; remove meat from bones and shred. Reserve broth for my Mexican Chicken Vegetable Soup.  Add the sautéed onion and chopped cilantro to the chicken and salt and pepper to taste.   Heat ½ can of sauce at a time in a shallow pan till simmering. Add 1 tortilla at a time to soften, about 30-45 seconds.  Cover bottom of baking dish with a small amount of enchilada sauce so that the enchiladas don’t stick.  Place the softened tortilla into baking dish and fill with cheese and some of the chicken mixture. Repeat steps 5-7 until all of the chicken mixture is done. It’ll make about 10-12 enchiladas.  Cover rolled enchiladas with remaining heated sauce, sprinkle with shredded cheese and place into a 350-degree oven for 25 minutes.

ENJOY!  Please let me know what you think in the comments.  Thanks for reading/ watching!

Next time, Part 2 of my Mexican Feast series, Mexican Rice….

Cooked Chicken after it's been shredded.
Cooked Chicken after it’s been shredded.

 

 

 

 

 

 

enchilada filling
Cooked chicken with onion and cilantro.

 

 

Prepared enchiladas before baking.
Prepared enchiladas before baking.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Baked enchiladas hot from the oven.
Baked enchiladas hot from the oven.