Chicken Enchiladas

This was my first time making enchiladas, but my mom bought some gluten-free tortillas at the store, so I figured now was the time to try. I liked this recipe because there are a ton of ways to alter the recipe to better suit your dietary needs or preferences. These enchiladas were really tasty and easy, so you should definitely give them a shot.

Homemade Enchilada Sauce

• 2 Tbsp Avocado oil*

• 2 Tbsp Gluten-free flour

• 4 Tbsp Chili powder**

• 1/2 tsp Garlic powder

• 1/2 tsp Salt

• 1/4 tsp Ground cumin

• 1/4 tsp Dried oregano

• 2 cups Chicken or vegetable broth

1. Heat the oil in a saucepan over medium heat, whisk in the flour, and cook for 1-2 minutes.

2. Stir in the chili powder, garlic powder, salt, cumin, and oregano, and cook for another minute.

3. Gradually whisk the broth into the flour mixture. Add the broth very slowly so there aren't any lumps.

4. Bring the sauce to a simmer, then reduce the heat and let it simmer for about 10 minutes, or until it thickens up.

*If you don't have avocado oil, you can use vegetable oil, olive oil, or butter.

**If you're worried about the chili powder making this sauce too spicy, start with only 2 Tbsp, and add more if you feel comfortable. This recipe was intended to be mild, but chili powder can vary in spiciness between brands.

Chicken Enchiladas with Homemade Enchilada Sauce

• 2 Tbsp Avocado oil

• 1 small White onion (diced)

• 1 1/2 lbs. Chicken breasts (diced or shredded)

• 4 oz can Diced green chiles

• 15.5 oz can Black beans (rinsed and drained)

• 8 large Corn tortillas

• 3 cups Dairy-free cheese (shredded)

• Salt (to taste)

• Pepper (to taste)

• Enchilada sauce*

1. Heat the avocado oil over medium-high heat in a large frying pan. Add the onions and sauté for a few minutes.

2. Add the chicken and green chiles to the onions, sprinkle with salt and pepper, and cook until the chicken is cooked through.

3. Heat up your tortillas in the microwave with a wet paper towel wrapped around them. (Having warm tortillas will help prevent them from breaking when assembling.)

4. Assemble your enchiladas by spreading a spoonful of enchilada sauce on the tortilla, then add some black beans, chicken, and cheese.

5. Roll up the tortilla, and repeat with the remaining tortillas.

6. Line up the enchiladas in a baking dish, and pour the remaining sauce over the top, and sprinkle the remaining cheese over the enchiladas.

7. Bake the enchiladas at 350°F for 20 minutes, or until the edges are crispy.

* If you don't want to make your own enchilada sauce, you can use a can of red enchilada sauce.

Feel free to add other ingredients in the enchiladas. I added diced bell peppers, corn, and jalapeno peppers, and it tasted great!

Notes from my family:

Everyone loved them! My brother commented that they didn’t look like “typical, restaurant enchiladas,” however that was because it wasn’t slathered in red sauce and cheese sauce.  Everyone agreed that the chicken filling made this a lighter dish.