This gluten-free chicken enchilada recipe uses a simple, creamy homemade red sauce and bakes it with kale in a casserole dish. All ingredients are roasted together on a pan in the oven, then the chicken is shredded and added to the roasted tomato sauce.You can use plant-based cheese to make it dairy-free, or turn it into Low FODMAP Enchiladas Omit the garlic.
my chicken Green Chile Enchiladas Warning labels were previously required. Or so I was told.
The gluten-free chicken enchilada recipe from my first cookbook is in my repertoire engagement chicken It's for Ina. If you're not sure your future significant other is a breeder, it's best not to let them be my enchilada.
My best friend's brother's entire date started with these enchiladas. If she could make it to the fourth date, it would be time for her to experience it. Vegetable Enchiladas magic. By then she would be hopelessly smitten with him. Now that he's officially married to his longtime conquest, Enchilada, one might say the impact will last a lifetime.
Despite this legend and my reputation comfort food style gluten free recipes, I never really considered myself an enchilada girl.If someone acted similarly, he would be better off Gluten Free Chicken Tenders or Fish cakes. Or, in the case of the first meal Charlie gave me, Lamb Chili.
I think part of the reason is that I haven't eaten a lot of chicken enchiladas in the last decade since restricting dairy in my life.Until I tried it Recipes by Julia Turshin, I had forgotten how charming they were. But once I did, I was hooked on her for life. At least, in the friendship department.
This easy gluten-free dairy-free chicken enchilada recipe is from her new book again and againwhich is organized by menu, giving you hundreds of pre-made entertainment ideas and, more importantly, ways to reinvent anything your guests can't inhale.
Gluten Free Enchilada Sauce was made as part of a card night with friends, which seems like a more fitting occasion for someone in their 30s to make such a dish since most of the people in my life are already married to their previous Homemade Dishes Supplier Tex-Mex Recipe Ideasincluding myself.
There's something wonderful about this recipe for gluten-free, dairy-free enchilada sauce that makes it both surprising and authentic. First, Julia uses whole tomatoes from the can. This makes them perfect for any season, while a quick roast in the oven caramelizes the flavors so they taste like they're at their peak.
Following her advice on how to use the leftovers, I made a double batch of gluten-free enchilada sauce and used it as a base for tortilla soup and tacos. Namely other things that make me want to marry myself.
It’s just that, after trying this grilled chicken, I might just add gluten-free dairy-free chicken enchiladas to the list.Even without sour cream and cheese, I used it instead of coconut cream and chopped medecos, even with the generous amount of kale added to the filling, they were still incredibly decadent and satisfying. The roasted tomato sauce was delicious, which made me even more happy to have the extra portion to make the soup.
Keep reading for recipes, and for more creative, easy meals that will last a lifetime of keepers, be sure to pick up a copy again and again!
With health and hedonism,
p.s. this recipe is also easy to adapt Low FODMAP diet!
Gluten-Free Dairy-Free Chicken Enchiladas
portion size 4
- 4 garlic cloves minced
- 1 teaspoon cumin powder
- 2 spoon olive oil
- coarse salt
- 1½ pound [680 g] boneless skinless chicken breast
- 1 28 oz. [794-g] Can whole peeled tomatoes be used?
- 1 jalapeno pepper Roughly chop (discard seeds if you wish)
- 2 Plenty of fresh coriander leaves A little stem goes a long way!
- ½ cup [120 g] Vegetable sour cream or coconut cream
- 1 Bunch of lacinato or Tuscan kale Remove tough stems and slice into thin slices
- 3 spoon Canola or other neutral oil Add more as needed
- ten 6 inches [15-cm] corn cake
- 3/4 cup [85 g] Coarsely grated Monterey Jack cheese or dairy-free cheese
Preheat oven to 425°F [220°C]. Line a baking sheet with baking paper.
In a large bowl, stir together garlic, cumin, olive oil, and 1 teaspoon salt. Add chicken breasts and coat with garlic mixture. Arrange them evenly on one side of the prepared pan.
Pour the canned tomatoes into a sieve set over a bowl to collect the juices. Reserve juice. Place drained tomatoes and jalapenos on other side of pan.
Grill chicken and tomatoes until chicken is firm to the touch and golden brown and tomatoes are slightly concentrated, about 35 minutes. Remove pan from oven and leave oven on.
Transfer chicken to a large bowl and let cool slightly. Transfer the tomatoes and jalapenos to a blender or food processor and add the cooking juices from the pan, the reserved tomato juice, a handful of cilantro, sour cream, and 1 teaspoon kosher salt. Process until smooth.You should have about 3 cups [720 ml] Sauce.
Once the chicken is cool enough to handle, cut it into bite-sized pieces and place directly into the bowl where it has been set. If there is any liquid left in the bowl of the chicken, leave it there as it will become part of the sauce on the chicken itself! Add the kale and stir in one-third (about 1 cup/240 ml) of the reserved tomato paste.
Pour another third (about 1 cup/240 ml) of tomato sauce into the bottom of the 9 x 13-in. [23-by-33-cm] Baking pan. Spread sauce on bottom.
In a large nonstick skillet, heat canola oil over high heat. Add the tortillas to the pan and fry until both sides are coated with oil and just softened and pliable, about 10 seconds per side. Repeat with remaining tortillas, transferring them to the work surface as you go. As long as your skillet is nonstick and nice and hot, you won't need more oil, but if the skillet dries out before you finish the tortillas, add a little more oil.
Divide chicken sauce evenly among tortillas. Roll the tortillas tightly around the chicken and arrange them, seam side down, in a baking sheet. Pour remaining tomato sauce (about 1 cup/240 ml) evenly over stuffed tortillas and sprinkle with cheese.
Bake the enchiladas for about 20 minutes, until the cheese is melted and golden and the sauce is bubbling. Sprinkle with the remaining handful of cilantro and red onion and serve immediately.
Make a special double batch of gluten-free enchilada sauce.Use half to make enchiladas and add 3 cups [720 ml] The rest is vegetable or chicken stock and nothing more. So delicious, you can get two meals for the price of one. Serve with tortillas instead of a grilled cheese sandwich.