Gluten-Free Chicken Enchiladas Recipe
Almond flour tortillas provide a nutty flavor and robust texture that pairs wonderfully with homemade enchilada sauce in this classic dish.
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Cooking tools:
- Baking dish
- Oven
- Stove
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Fork
- Aluminum foil
Ingredients
- 1 pound chicken breast, shredded
- 1 tablespoon vegetable oil
- 3 garlic cloves, minced
- two 28 ounce cans tomato sauce
- 3 tablspoons sauce from a can of chipotle chilis in adobo sauce
- ½ cup chicken broth
- 1 teaspoon cumin
- ½ teaspoon ancho or chipotle chili powder (optional)
- Salt
- pepper
- 1 teaspoon vegetable oil
- 1 medium yellow onion, diced
- 2 large cloves garlic, minced
- reserved shredded chicken
- 1 ½ cup reserved enchilada sauce
- ¼ cup fresh cilantro or parsely, chopped
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon dried oregano
- 8-12 gluten free almond flour tortillas
- reserved chicken mixture
- reserved enchilada sauce
- 3-4 cups Mexican cheese
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