Gluten & Dairy Free Enchiladas
These Gluten & Dairy Free Enchiladas are the REAL DEAL! So full of authentic flavor & spice with homemade enchilada sauce and a little salsa verde kick!
Ingredients
- 8-12 Small Corn Tortillas
Enchilada Filling
- 2 Cups Shredded Chicken
- 2 Tablespoons Olive Oil
- 1 Onion
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 Can Salsa Verde
- 1 Cup Corn
- 2 Tablespoons Garlic
- 1 Teaspoon Chili Powder
- 1 Tablespoon Cumin
- 1 Teaspoon Salt
- 1 Cup Cilantro
Enchilada Sauce
- 1 Can Tomato Paste
- 1 Cup Avocado Mayo
- 2 Tablespoons Olive Oil
- 1 Tablespoon Garlic
- 1/2 Cup Chicken Broth
- 1/2 Cup BBQ Sauce I use sugar free
- 1 Teaspoon Chile Powder
- 1 Tablespoon Cumin
- 1 Teaspoon Salt
Instructions
- Preheat the oven to 375°.
- Chop the onion and bell peppers into small pieces. Get out a medium frying pan, add olive oil, and turn the stove to medium heat. Sauté the garlic, chili powder, cumin, & salt with the veggies until they are softened. This will take about 5 minutes. Once you’ve sautéed the onion and peppers, stir in the shredded chicken, salsa verde, corn, and cilantro. Leave on low heat while you make the homemade enchilada sauce.
- Using a blender or food processor, blend the tomato paste, olive oil, garlic, chicken broth, bbq sauce, chili powder, cumin, and salt.
- Pour half of the enchilada sauce into the bottom of the cast iron or baking dish. Get your corn tortillas and fill with the chicken filling one at a time. Roll up the tortillas into small burrito style rolls, and place them in the dish with the fold down to keep them in place. Repeat until you’ve filled and rolled all of the tortillas and the pan is full. Pour the remaining half of the sauce over the enchiladas.
- Bake for 30 minutes or until the tortillas are crisp to your liking.
- Garnish & enjoy!