Chicken Enchiladas –Gluten Free, Dairy Free

After seeing the results of my cooking time poll, most folks had 30
minutes or less to cook dinner.  I’ve been hearing this over and over
so I’m going to categorize which meals take 30 minutes or less to pull
together.  This recipe is tagged Minute Meals as I hope to help you
create a fast meal with whole ingredients.  I hope to go back into
recipes I’ve already posted and tag them too so you can find a whole
list of possibilities.  Feel free to email me and ask for specific
foods.  I love a challenge!

Chicken Enchildas ©Diane Eblin

Chicken Enchildas ©Diane Eblin

OK, these tasted much better than they looked.  I didn’t have time to make my own tortillas so I grabbed a package from the freezer.  This means they will break apart and not roll up very well even when I preheat them.  If you eat these regularly and keep them in the refrigerator you’ll have better luck when rolling.  Also, heat them up in the microwave a little and they will become more pliable.

I like to serve this with the Creamy Tomatillo Salsa on the side and chips.  Love those tomatillos.  If you are a fan of cheese add that to the filling.

To make this fast you need to either have already made your refried
beans and salsa, (keeps ingredients under your control) or use pre-made
from the store.  If there are foods like beans and salsa that you like
to cook with make them yourself.  Most are very easy and will not take
a lot of time, especially if you have a crockpot.  It cooks while you
do something else.

Ingredients:

corn tortillas
1-2 cups cooked chicken seasoned with ancho chili pepper, cumin, onion powder to taste
1-2 cups Refried beans
Tomatillo salsa

Directions:

Place a little salsa in the bottom of the pan so your tortillas won’t stick.  I find that works better than oil but you could use oil instead.  Assemble the enchiladas by spooning on some of the refried beans and chicken into the corn tortilla.  Roll up the tortillas and place seem side down.  When you have filled the container with enchiladas, spoon the salsa on top.  Cover the container with foil and place in a 375 degree preheated oven and cook for 20 minutes.

The tricky part is getting them in tact out of the pan and onto your plate.  Two big spatulas helps.  Top off with your favorite salsa and dinner is served.

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9 Responses to Chicken Enchiladas –Gluten Free, Dairy Free

  1. gfe-gluten free easi April 20, 2009 at 5:25 pm #

    Great idea on categorizing your 30-min dinners, Diane! Enchiladas have such great flavor and texture. I make an enchilada casserole. You get the same taste without having to worry about the tortillas falling apart. ;-)
    Shirley

  2. gfe-gluten free easily April 21, 2009 at 2:25 am #

    Great idea on categorizing your 30-min dinners, Diane! Enchiladas have such great flavor and texture. I make an enchilada casserole. You get the same taste without having to worry about the tortillas falling apart. ;-)
    Shirley

  3. kirsten April 21, 2009 at 4:48 pm #

    I second that, Shirley! Diane, I'm so glad that you are labeling the quick meals. I would like to make quinoa tabouleh? Any recipe suggestions and/or tips on making quinoa?

  4. kirsten April 22, 2009 at 1:48 am #

    I second that, Shirley! Diane, I’m so glad that you are labeling the quick meals. I would like to make quinoa tabouleh? Any recipe suggestions and/or tips on making quinoa?

  5. Diane Eblin April 22, 2009 at 11:29 am #

    Shirley- do you put beans in your casserole? If not what do you add?
    Kirsten- Glad you both like the new category. I've started using my timer to count up and see how long it really takes me to cook. Quinoa is really easy to cook. I like to use stock in place of the water if I know I'll be eating it all but when I make a big batch I just use water. I never know what creation it will get mixed into.
    Tabouli has basic ingredients of the grain, onion, cucumber, tomato, parsley, mint, olive oil. I sometimes like to add some yellow or red peppers and chopped radicchio.
    Have fun with it and don't be afraid to experiment! Let me know what you create.

  6. Diane Eblin April 22, 2009 at 3:29 pm #

    Shirley- do you put beans in your casserole? If not what do you add?
    Kirsten- Glad you both like the new category. I’ve started using my timer to count up and see how long it really takes me to cook. Quinoa is really easy to cook. I like to use stock in place of the water if I know I’ll be eating it all but when I make a big batch I just use water. I never know what creation it will get mixed into.
    Tabouli has basic ingredients of the grain, onion, cucumber, tomato, parsley, mint, olive oil. I sometimes like to add some yellow or red peppers and chopped radicchio.
    Have fun with it and don’t be afraid to experiment! Let me know what you create.

  7. Alisa@Foodista April 24, 2009 at 10:01 am #

    Hello Diane,'tis my first time to look in here and you have an amazing site!Great recipes :)Hope you wont mind but I'd love to guide Foodista readers to your site, just add this little widget here to this post and it's all set to go, Thanks!

  8. Alisa@Foodista April 24, 2009 at 2:01 pm #

    Hello Diane,’tis my first time to look in here and you have an amazing site!Great recipes :)Hope you wont mind but I’d love to guide Foodista readers to your site, just add this little widget here to this post and it’s all set to go, Thanks!

  9. Miss Julie November 1, 2010 at 9:37 am #

    Sounds awesome! I just came back from mexico last week and find myself addicted to these incredible enchilada recipes now!! Must go back next year sometime, I suppose, and this time head off the beaten track a little. Looking to reading more!

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