Wednesday, November 16, 2016

{Gluten and Dairy Free} Chipotle Chicken Enchiladas

Fashionable Foods created these Chipotle Chicken Enchiladas I am highlighting today.  They are gluten free if you use gluten free spices and tortillas. I have put in parentheses what I would do to make it dairy free.

Chipotle Chicken Enchiladas
Serves 6
Shredded chipotle chicken is topped with cheese, rolled up in corn tortillas, and covered in a homemade ranchero sauce. This fun twist on classic enchiladas is full of flavor and really easy to make!
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
For the Ranchero Sauce
  1. 1 Tablespoon Olive Oil
  2. 1 Onion, finely chopped
  3. 2 Garlic Cloves, finely minced
  4. 1 Jalapeno Pepper, finely chopped (remove the seeds to make it less spicy)
  5. 1 (28 oz.) Can of Tomato Puree
  6. Kosher Salt & Freshly Ground Black Pepper
For the Enchiladas
  1. 12 Corn Tortillas*
  2. 2 Cups 5 Ingredient Shredded Chipotle Chicken
  3. 2 Cups Grated Cheddar Cheese (I would use Daiya Cheddar Cheese)
  4. 1 Cup Grated Monterey Jack Cheese (I would use Daiya Jalapeno Cheese)
To Serve
  1. Guacamole
  2. Sour Cream (I would use Vegenaise)
  3. Shredded Lettuce
For the Ranchero Sauce
  1. In a medium-large sauce pot, heat up the olive oil over medium-high heat. Add in the onion, garlic, and jalapeno and sauté for 2-3 minutes, or until soft. Pour in the tomato puree and season the mixture with salt and pepper. Simmer the ranchero sauce for 30 minutes.
For the Enchiladas
  1. Preheat the oven to 375º.
  2. Cover the bottom of a 13x9 baking dish with a thin layer of the ranchero sauce.
  3. Lay a corn tortilla on a work surface and top it with a small spoonful of the chipotle chicken. Top with a little cheese (mix the two cheeses together), roll it up tightly, and then place it seam side down in the baking sheet. Repeat with the remaining tortillas, chicken, and cheese.
  4. Cover the top of the enchiladas with the remaining ranchero sauce and top with the rest of the cheese.
  5. Cover the baking dish with foil and bake the enchiladas for 20 minutes. Uncover and bake about 10 minutes longer or until the cheese is bubbly and lightly golden brown. Let the enchiladas set for 10 minutes before serving.
  1. *If your tortillas are dry, dampen a paper towel and wrap them in it. Place them on a plate and microwave them for about 30 seconds to soften them up.

photo from Fashionable Foods

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