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:
- 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
- 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
Place first four ingredients in a pot.