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!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Dinner
Cuisine: Mexican
Servings: 4Servings
Calories: 398kcal
Author: Emmy Clinton
Ingredients
8-12SmallCorn Tortillas
Enchilada Filling
2CupsShredded Chicken
2TablespoonsOlive Oil
1Onion
1 Red Bell Pepper
1Green Bell Pepper
1Can Salsa Verde
1CupCorn
2TablespoonsGarlic
1Teaspoon Chili Powder
1TablespoonCumin
1Teaspoon Salt
1Cup Cilantro
Enchilada Sauce
1CanTomato Paste
1CupAvocado Mayo
2TablespoonsOlive Oil
1TablespoonGarlic
½CupChicken Broth
½Cup BBQ SauceI use sugar free
1Teaspoon Chile Powder
1TablespoonCumin
1Teaspoon 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.