This gluten free chicken enchilada recipe is an easy and delicious dinner. The combination of cumin and lime are flavors that I love, so I added more cumin than the recipe called for and I squeezed fresh lime juice over the top.
While this dish tastes yummy, it doesn’t dish out very easy. It virtually falls apart so I would recommend if you are making this for people other than family, that you have them dish out their own portions.
- 2 large organic chicken breasts baked and shredded (or you can use an organic rotisserie chicken) I bake these exactly as I do for the Gluten Free Tomato Tortilla Soup (with Chicken) Recipe
- 1- 4oz can of green chilies
- 1- 15oz can of organic black beans
- 3/4 cup plain organic yogurt
- juice of a fresh organic lime
- salt and pepper to taste
- 1/2 tsp cumin
- 10-12 organic corn tortillas
- 1-2 tbsp Nutiva Organic Coconut Oil
- 1 1/2 cups organic cheddar cheese, grated (or any preferred cheese)
- 1/4 cup chopped fresh organic cilantro
Preheat over to 350 degrees. Grease a 13×9″ casserole dish.
In a mixing bowl, toss together the cooked chicken, green chiles, black beans, yogurt and lime juice; season with salt, pepper and cumin. Set aside.
Prepare Enchilada Sauce.
- 1 tblsp Nutiva Organic Coconut Oil
- 1 small onion, diced
- 1 tsp chili powder
- 1 tsp cumin
- 3 cloves garlic, minced
- 1 28oz can crushed fire roasted organic tomatoes
- 1 tsp Wholesome Sweeteners Organic Sugar
- 2 tbsp organic balsamic vinegar
- 1 tbsp fresh organic cilantro, minced
- fresh lime juice (optional)
Heat oil in a medium saucepan over medium heat and gently sauté the onion and spices for 5 minutes. Add the garlic, tomatoes, sugar, vinegar, and cilantro, stir and bring to a simmer. Cover and cook 15 to 20 minutes.
To make the baked enchiladas:
Spread about a spoonful (about 4 oz.) of the enchilada sauce in the bottom of the oiled baking dish.
Heat each tortilla in a scant amount of hot coconut oil until they are soft and coated.
Set the warm tortilla into the prepared baking dish and spoon some of the chicken mixture into the center of the tortilla and roll it up into place, seam side down. Repeat for the remaining tortillas. (I had remaining filling, which I put in the fridge and used the next day with nachos).
Pour the enchilada sauce all over the tortillas and top with shredded cheese. Sprinkle with cilantro.
Bake at 350 degrees for 20 minutes, until the cheese is melted, the sauce is bubbling, and the enchiladas are hot.