Southwestern Enchiladas

These Southwestern Enchiladas are bursting with flavor, featuring tender chicken and a zesty homemade sauce, all wrapped in gluten-free tortillas. Ideal for a cozy dinner, this dish combines the warmth of southwestern spices with fresh ingredients for a satisfying meal.

Ingredients

• Gluten-free corn tortillas - 4 pieces
• Cooked chicken breast, shredded - 200 grams
• Black beans, drained and rinsed - 100 grams
• Corn kernels - 100 grams
• Red bell pepper, diced - 1 medium
• Onion, diced - 1 small
• Garlic, minced - 2 cloves
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Olive oil - 2 tablespoons
• Chicken broth - 150 ml
• Tomato sauce - 100 grams
• Cheddar cheese, shredded - 100 grams
• Fresh cilantro, chopped - 2 tablespoons
• Lime, juiced - 1 medium
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat your oven to 180°C (350°F).
2. In a skillet, heat olive oil over medium heat. Add diced onion, red bell pepper, and minced garlic, then sauté until softened, about 5 minutes.
3. Stir in the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 5 minutes until heated through.
4. In a separate bowl, mix the chicken broth, tomato sauce, and lime juice. Set aside half of this mixture for topping the enchiladas.
5. Lay out the corn tortillas and fill each with the chicken mixture, then roll them up tightly and place them seam-side down in a baking dish.
6. Pour the remaining sauce mixture over the rolled enchiladas, then sprinkle with shredded cheddar cheese.
7. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
8. Garnish with chopped cilantro before serving.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• High in protein from chicken and beans, supporting muscle health.
• Rich in fiber from black beans and corn, aiding digestion.

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