Real Healthy Chicken Enchiladas (Gluten Free)

Best enchilada recipe by realhealthyrecipes.com

These are soooooo tasty!

When I set out to create an enchilada recipe that was gluten and dairy free I’ll admit that I was a little bit skeptical. I mean, isn’t the whole appeal of enchiladas the tortilla smothered in melted cheese? Well, turns out tortillas and cheese are overrated.

These dairy and gluten free enchiladas are more flavorful and satisfying than any traditional enchiladas I’ve tasted! This recipe is a new family favorite — in fact, I’m already planning to make it again.

To make sure that the shredded chicken breast was extremely tender, I used a slow cooker. This, along with making the tortillas the day before, really cut down on prep time.

Best enchilada recipe by realhealthyrecipes.com

Make your tortillas the day before to cut down on prep time.

Real Healthy Chicken Enchiladas (Gluten Free)
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
INGREDIENTS
Serves 12

INSTRUCTIONS

  1. The day before, make 12 Real Healthy Coconut Flour Tortillas.
  2. Rinse the chicken breasts and pat dry. Season with salt, pepper and fajita seasoning. Place in the slow cooker and add the chicken broth. Cook on low for 6 hours. Once cooled, shred the chicken breasts with a fork and set aside. *If you don’t want to use a slow cooker then brown the chicken in a skillet over medium high heat, about 7 minutes per side, until there is no longer any pink in the center.
  3. Preheat the oven to 350 degrees F. Lightly grease a casserole pan with olive oil.
  4. Place a large skillet over medium high heat. Add the olive oil, onion, bell peppers, and garlic. Sauté until tender. Add the chiles, cumin and fajita seasoning and chicken. After a minute, remove from heat.
  5. Pour some of the enchilada sauce into a shallow bowl. Dip a tortilla into the sauce, then place ½ cup of the chicken filling in a line down the middle. Wrap the enchilada and place into the prepared pan, seam side down. Repeat with the remaining tortillas and filling, then pour the remaining sauce over the enchiladas.
  6. Bake for 20 minutes. Serve with chopped cilantro.
NUTRITION

Calories: 159     Fat: 3     Carbohydrates: 9     Sodium: 389     Fiber: 4     Protein: 19    

 

Best enchilada recipe from realhealthyrecipes.com

Comments

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  • Nadja Croft May 1, 2014 at 5:59 pm

    These recipes look so wonderful, and I was wondering, what is a good completely natural no calorie sweetner for beverages. (I heard your comment about Stevia on a recent segment.)

    • Diana May 2, 2014 at 4:00 pm

      Hi Nadja,
      Thanks for your comment! As far as completely natural, zero calorie sweeteners go, Stevia is really the only good choice. To be very natural you could grown a stevia plant in your garden or in a pot and add the leaves to beverages for a touch of sweetness. Otherwise look for stevia in the raw powder or stevia liquid. It’s not my favorite, due to the aftertaste, but if you use the unprocessed leaves then that’s the most natural non-calorie sweetener.

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