Jumat, 05 Juli 2019
Okay, so I absolutely wanted to position up a recipe for gluten-free fowl enchiladas. I grew up loving the fowl enchiladas that my mom made, however they're without a doubt now not gluten-free or honestly all that healthy due to the cream of hen soup. Canned fowl soup isn't always gluten-free and full of lots of different substances.
I used to love the stuff, until i stopped ingesting it and commenced making sauces from scratch, that I found out how disgusting canned soup is. I suggest, I’m no longer even positive i would devour it if it would hold me from loss of life, which I fantastically doubt that situation could even come up because it slightly has dietary cost.
I regularly make a easy white sauce for such things as these, but I desired to make it even easier and creamier for you, so you don’t even need to make a complicated sauce. I additionally love how there are white beans in these, so there is some thing inside the tortillas except just chicken and sauce.
The white beans no longer handiest upload texture and volume, they upload a wholesome, low-fat protein and makes them extra like pork enchiladas. I’m no longer certain why my mother’s recipe didn’t have them, cause it simply makes sense that they must have them in case you ask me.
They're splendid for a easy dinner and offer a outstanding leftover meal. I’m no longer commonly a huge fan of leftovers, but I swear those flavor higher the second one night time motive the sauce melds into the tortillas and the green chili taste spreads throughout the sauce so they're even more flavorful.
INGREDIENTS
- 8 oz Cream Cheese (softened)
- 8 oz can Green Chiles (chopped)
- 15 oz can White Beans drained (canned Northern Beans *)
- 1 Small Yellow Onion (chopped)
- ½ Tbl Olive Oil *
- 2 Large Chicken Breasts * (cooked and shredded)
- 14 oz Green Enchilada Sauce (gluten-free)
- ¼ tsp Garlic Powder *
- 2/3 Cup Sour Cream
- ¼ tsp Real Salt
- 8–10 Gluten-free tortillas (corn or gluten-free flour * tortillas)
- 12 oz Monterey Jack or Colby Jack cheese (shredded)
INSTRUCTIONS
- Place the olive oil and chopped onion in a saucepan. Saute on medium/high heat until onion is soft and translucent, about 4-5 minutes.
- While the onion is cooking, place the cream cheese in the base of a stand mixer and beat with a paddle until smooth. Add the green chilies and beans and mix in until beans are slightly smashed.
- Add 2/3 of the onion to the cream cheese mixture. Set saucepan with remaining onion aside.
- Mix the onion and the shredded chicken into the cream cheese mixture.
- Place the saucepan with reserved onion back on medium/high heat. Add the enchilada sauce, garlic powder, sour cream, and salt to the saucepan and bring to a boil, whisking together until smooth. Remove from heat.
- Preheat oven to 350 degrees.
- Pour 1/3 of the creamy enchilada sauce into a 9×13 baking dish and spread to cover.
- Heat the tortillas for a minute in a frying pan or in the oven so they are soft and pliable and don’t break when folding.
- Divide the cream cheese/chicken filling between 8-10 tortillas. Sprinkle a bit of shredded cheese on top of the filling in each tortilla.
- Roll up the tortillas into enchiladas and place side by side in prepared dish.
- Top the enchiladas with the remaining sauce, spreading the sauce across the tops of the enchiladas. Sprinkle remaining shredded cheese over the top.
- Bake for 35-40 minutes, or until cheese is melted and sauce is bubbling