Hi, friends! Today I’ve cooked up something extra-delicious for dinner: soft corn tortillas covered in melted cheese and stuffed with tender strips of chicken and a mouthwatering tomato and chili sauce. This is my family’s new comfort food. In fact, this past week we enjoyed enchiladas several days in a row for dinner, but there is actually a looong story behind that.
The enchilada adventures started when I visited my local supermarket last week. I am so grateful for a supermarket that recognizes gluten-free diets and goes out of its way to keep my favorite gluten-free products in stock. As I was browsing in the gluten-free section, I noticed a new product that I had never seen before: soft corn tortillas by Mission Foods. My family loves tacos but we usually only eat the hard shells, and I thought a soft tortilla would make a nice change.
However, once I returned home, I realized that these corn tortillas were destined for greater things. John suggested enchiladas. Shredded chicken in a savory sauce rolled up in tortillas and baked in a casserole dish until piping hot and ready to serve. Doesn’t that sound like the perfect dish for a cold, wintry evening?
Not all corn tortillas are created equal, however. The Mission Tortillas say gluten-free on the package, but not certified gluten-free. Their gluten free statement says that their corn based products are produced in lines totally dedicated for corn based products. You can read their statement here.
The enchiladas came out wonderfully with the Mission Tortillas, but I decided to see if I could find certified gluten free corn tortillas as well for those of us worried about cross-contamination. More about cross-contamination here.
Enter Rudi’s. Dairy-free, nut-free, and certified gluten-free. (I also found out that Udi’s makes a certified gluten-free corn tortilla, but Rudi’s was the only one I could locate in my supermarket). So after having enjoyed enchiladas for dinner and then lunch the next day, I decided to make the recipe again with Rudi’s to see if they would turn out as beautifully as the Mission Tortillas had done. And I’m pleased to report that they passed my family’s taste test with flying colors. I recommend warming each tortilla in a little oil in a skillet. It will enhance their flavor and make them easier to roll.
Having the best tasting corn tortillas is definitely an important part of this dish, but I think it’s the wonderful flavor of the sauce that made my family keep coming back for seconds and not minding one bit when I said we were having enchiladas again for dinner. Onion, chili powder, cumin, salt, garlic, tomatoes, vinegar, and cilantro combine to make the perfect zesty sauce.
Writing this post and looking at these photos is making me crave enchiladas again. 🙂 And they’re so easy to make that I really am tempted to serve them up for dinner a third time. Just spoon the chicken and sauce onto each tortilla. Top with cheese and tightly roll. Place the enchiladas in a baking dish, top with more cheese and sauce, pop in the oven for twenty minutes, and serve with sour cream. Enjoy!
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- 1 pkg.Rudi's tortillas
- 1 lb. boneless chicken breasts
- 2 cups gluten free chicken broth
- 2 cups Organic Valley mexican blend cheese
- 2 tblsp. olive oil, divided
- 1 onion, diced
- 1 tsp. chili powder
- 1 tsp. cumin
- ½ - 1 tsp. salt
- 4 garlic cloves, minced
- 1 28-oz. can Muir Glen crushed tomatoes
- 1 tblsp. Bragg's red wine vinegar
- 1 tblsp. fresh minced cilantro
- Preheat oven to 350℉
- Prepare chicken and sauce: Place chicken in a dutch oven. Add 2 cups of gf chicken broth. Then add just enough water to cover. Bring to a low boil over a high heat, then reduce the heat so that the poaching liquid barely bubbles. Cover and cook until the meat releases clear juices when pierced with a fork, about 12 minutes. Remove the meat from the stock and let it stand until it is cool enough to handle. Then shred the meat into bite-sized pieces.
- Meanwhile, heat 1 tablespoon of olive oil in a medium saucepan over medium heat and sauté onion seasoned with chili powder, cumin and salt for 5 minutes. Add the garlic, tomatoes, vinegar, and cilantro, stir, cover and simmer for 15 more minutes. Then toss shredded chicken with 1½ cups of the sauce in a mixing bowl.
- Assemble: Spoon a generous amount of sauce in the bottom of a 9 x 13 baking dish.
- Heat 1 tablespoon of oil in a skillet. One at a time, cook the corn tortillas on low to soften them, about 30 seconds on each side. Lay the first hot tortilla in the baking dish. Spoon shredded chicken and sauce mixture down the center. Top with cheese and tightly roll. Repeat for the remaining tortillas. Finally, top with remainder of sauce and shredded cheese.
- Bake for 20 minutes
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