Scott and I love to eat Mexican food. When we were living in Idaho, we ate at Costa Vida at least 3 times a week and never got sick of it. Now that we're living in Reno, there isn't a Costa Vida or Cafe Rio (someone PLEASE build one here!) so we have make due with trying our own recipes at home. I was so excited when I found this enchilada recipe on Pinterest because I love absolutely love enchiladas. I could't wait to make them but when I read the ingredient list, I realized it called for 3 Tbsp of flour. I was really disappointed that these enchiladas weren't gluten free but they looked way to delicious to pass up. I decided to modify the recipe on my own and make them gluten free. The results were my favorite, go-to recipe for any crowd pleasing dinner. These enchiladas are seriously so good! I've made them for my family a few times and even my picky nieces and nephews always ask for seconds. Try this recipe, you will love it!
Chile Verde Chicken Enchiladas
Ingredients:
10 soft corn tortillas
2 cups cooked and shredded chicken (you can use rotisserie chicken or I like to bake 4 chicken breasts in the oven with a little taco seasoning)
1-2 cup shredded Monterey Jack cheese (depending on how cheesy you want them)
1 cup chicken broth
1/2 cup sour cream
1 small can diced green chillies
3/4 small can green enchilada sauce (I find that using the whole can makes the enchiladas too soupy)
Instructions:
1. Preheat oven to 350 degrees and grease a 9x13 pan
2. Place a small amount of chicken and cheese in each tortilla. Roll up and place in pan.
3. In a sauce pan, add chicken broth and heat over medium heat until bubbly.
4. Remove from heat and slowly stir in sour cream (don't bring to a boil, you don't want curdled sour cream)
5. Add chillies and enchilada sauce and stir (You can add this to taste. I sometimes add less chillies if I'm making this recipe for kids who won't like the extra spice. So, depending on your family, you can add 1/2 of the can of chillies and they will still taste great.)
6. Pour sauce over enchiladas and top with remaining cheese
7. Bake 22 minutes and then under high broil for 3 minutes to make the cheese bubbly
8. Enjoy with cilantro lime rice
*This recipe has been adapted from a recipe I found on the blog Joyful Mama's Kitchen. You can find the original, non-gluten free version here.
These look delicious!! When I was living in NYC I had access to some amazing Mexican food, but since moving back to Toronto it's just pretty mediocre. I've also had to learn to make more Mexican food at home. I am definitely adding this to the list! Thanks for the great recipe lovely :)
ReplyDeleteYeah, it can be hard when you're living in a place where your favorite foods aren't available. Let me know what you think. :)
ReplyDeleteYUM! I love enchiladas.
ReplyDeleteThanks Jo-Lynne! So do I!
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