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.
- 12 Real Healthy Coconut Flour Tortillas
- 2 boneless, skinless chicken breasts
- Dash of salt & pepper
- Dash of fajita seasoning
- 2 cups chicken broth
- 1 Tablespoon olive oil
- 1 onion, chopped
- 3 bell peppers, thinly sliced
- 2 cloves garlic, minced
- 8 oz canned, chopped green chiles
- 1 teaspoon cumin
- 1 teaspoon fajita seasoning
- 16 oz jar enchilada sauce
- Chopped fresh cilantro
- The day before, make 12 Real Healthy Coconut Flour Tortillas.
- 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.
- Preheat the oven to 350 degrees F. Lightly grease a casserole pan with olive oil.
- 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.
- 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.
- Bake for 20 minutes. Serve with chopped cilantro.