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!
Note: To make sure the shredded chicken breast was extremely tender, I used a slow cooker. This is hands down my favorite way to cook chicken breast. However, if you’re pressed for time, then cook the chicken breast in a skillet. Also, make the tortillas the day before to really cut down on prep time.
2 pounds boneless, skinless chicken breasts
dash of sea salt
dash of black pepper
2 teaspoons fajita seasoning
2 cups chicken broth
3 bell peppers
2 cloves fresh garlic
1 yellow onion
1 tablespoon olive oil
2 cans (4 oz) green chiles
1 teaspoon ground cumin
1 (16 oz) jar enchilada sauce
1 bunch fresh cilantro, chopped
Rinse the chicken breasts and pat dry. Rub the chicken breasts with the sea salt, black pepper, and 1 teaspoon fajita spice. Place the chicken breast in a slow cooker. Cover with the chicken broth. Cover and cook on low for 6 hours. Remove the chicken breast from the slow cooker. Shred with a fork.
Slice the onion and bell peppers and mince the garlic. Place the olive oil in a large skillet over medium high heat. Add the sliced veggies and garlic. Add the green chiles, ground cumin, remaining 1 teaspoon fajita spice, and shredded chicken.
Preheat the oven to 350 ̊F. Lightly grease a casserole pan with olive oil. Spread a spoonful of enchilada sauce on the bottom of the pan.
Fill a shallow bowl with enchilada sauce. Dip each tortilla in the sauce. Place 1⁄2 cup of the chicken filling in a line down the center of each tortilla. Wrap up and place in the pan. Continue with the remaining chicken filing and tortillas.
Bake, uncovered, for 20 minutes. Sprinkle with chopped cilantro and cover with more enchilada sauce. Enjoy!
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