Chicken Enchiladas

These gluten-free chicken enchiladas are packed with tender chicken, a flavorful homemade enchilada sauce, and topped with melted cheese, making them a comforting and delicious meal. Perfect for a weeknight dinner, they are easy to prepare and bursting with authentic Mexican flavors.

Ingredients

• Cooked chicken, shredded - 200 grams
• Corn tortillas - 4 pieces
• Olive oil - 1 tablespoon
• Onion, finely chopped - 1 small
• Garlic, minced - 2 cloves
• Ground cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Tomato puree - 200 grams
• Chicken broth - 120 ml
• Salt - to taste
• Pepper - to taste
• Shredded cheese (cheddar or Monterey Jack) - 100 grams
• Fresh cilantro, chopped - for garnish

Steps

1. Preheat your oven to 180°C (350°F).
2. In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
3. Add minced garlic, cumin, and chili powder, and cook for another minute until fragrant.
4. Stir in the shredded chicken, tomato puree, and chicken broth. Season with salt and pepper to taste. Cook for 5-7 minutes until heated through.
5. Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
6. Spoon about 2-3 tablespoons of the chicken mixture onto the center of each tortilla. Roll them up and place seam-side down in a baking dish.
7. Pour any remaining sauce over the top of the enchiladas and sprinkle with shredded cheese.
8. Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
9. Remove from the oven, garnish with fresh cilantro, and serve hot.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 35 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• High in protein from chicken, supporting muscle health.
• Contains fiber from corn tortillas, aiding digestion.

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