chicken enchiladas

Mexican Feast Part 1: 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 ( 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
  • 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


Place first four ingredients in a pot.

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