Chicken Enchiladas - Better Batter Gluten Free Flour

Chicken Enchiladas

Looking for a lighter entree for a busy night? Prepare the different parts of this yummy Mexican dish and put together at the last minute or assemble and bake when ready.

chicken enchiladas

Ingredients

  • 3 boneless, skinless chicken breast halves
  • salt and pepper
  • 2 Tbl cooking oil (I used vegetable oil)
  • 2 garlic cloves, minced
  • 1/4 c Better Batter All-Purpose Flour
  • 1 tsp ground cumin
  • 1-2 chipotle peppers in adobo, minced
  • 2 c low-sodium chicken broth
  • 1/2 c water
  • 8 tortillas (use store-bought corn or gluten free pre-packaged flour tortillas such as Mission brand, or make your own using this Better Batter recipe)
  • 2 oz grated Monterey Jack cheese
  • Cooking spray
  • Sliced green onions, optional

Instructions

Poach. In a large skillet, bring 1 inch of water to a boil and add the chicken breasts. Season with salt and pepper, cover, then reduce heat to medium-low. Simmer 5-6 minutes then remove skillet from heat. Let chicken continue to steam, covered but off heat, for 12-14 minutes or until cooked through. Remove chicken from poaching water and transfer to a bowl to cool. Shred.

Preheat and prepare. Preheat the oven to 375 degrees. Spray a 9×13 baking dish with cooking spray. Set aside.

Make the sauce. While the chicken is poaching, make this smokey sauce. In a medium saucepan, heat oil over medium heat. Add garlic and chipotle peppers in in adobo and cook 1 minute. Add flour and cumin, whisking in to garlic mixture until no dry flour remains. Whisk in broth and water and bring to a boil, then reduce to a simmer. Cook, whisking often, until the sauce has thickened, about 5-7 minutes. Season with salt and pepper. Pour approximately 1 cup of adobo sauce, tossing to combine. Reserve extra sauce to top the enchiladas.

Roll. Divide the chicken mixture between eight corn or gluten free flour tortillas. Roll tightly and place seam side down in the prepared baking dish. Repeat with remaining tortillas. Spread remaining adobo sauce over the rolled tortillas then sprinkle evenly with cheese.

Bake. Bake at 375 for 15-20 minutes or until sauce is bubbling, cheese is melted and beginning to brown slightly. Remove from oven and sprinkle with green onions, if using. Serve immediately.

Tip! Prepare this entire dish and cover with foil; chill before baking. Bake for 25-30 minutes, covered in foil, to warm through before removing the foil and browning the cheese.

 

Adapted from Martha Stewart Everyday Food

 

 

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