These dairy and gluten free enchiladas are more flavorful and satisfying than any traditional enchiladas I’ve tasted! This recipe is a new favorite in our house— we actually used this same recipe to make a Mexican lasagna a few nights ago.
- 12 Corn Tortillas or gluten free flour tortillas
- 1.5 lbs. boneless, skinless chicken breasts
- salt & pepper to taste
- 2 Tablespoons Mexican Seasoning Blend*
- 2 cups chicken broth
- 1 Tablespoon olive oil
- 1 onion, chopped
- 2 bell peppers, chopped
- 2 cloves garlic, minced
- 8 oz. canned, chopped green chiles
- 4 oz. canned sliced black olives
- 16 oz. jar enchilada sauce
- Chopped fresh cilantro
*Mexican Seasoning Blend is made with chili peppers, garlic, onion, paprika, cumin, celery seed, oregano, and cayenne. If you do not have this seasoning, you can substitute with fajita seasoning or try to recreate it using the individual spices.
- Rinse the chicken breasts and pat dry. Season with salt, pepper and Mexican seasoning. Place in the slow cooker and add the chicken broth. Cook on low for 6 hours. Once cooled, shred the chicken breasts with a fork and set aside. *If you don’t want to use a slow cooker then brown the chicken in a skillet over medium high heat, about 7 minutes per side.
- Preheat the oven to 350 degrees F. Lightly grease a casserole pan.
- Heat a large skillet over medium high heat. Add the olive oil, onion, bell peppers (I used yellow and orange), and garlic. Sauté until tender. Add the chiles, olives, Mexican seasoning, and chicken. Cook for 1 minute then remove from heat.
- Pour some of the enchilada sauce into a shallow bowl. Dip a tortilla into the sauce, then place ½ cup of the chicken filling in a line down the middle. Wrap the enchilada and place into the prepared pan, seam side down. Repeat with the remaining tortillas and filling, then pour the remaining sauce over the enchiladas.
- Bake for 20 minutes. Serve with chopped cilantro.
Not all of our enchiladas were easy to serve. We don’t know if they fell apart due to the lack of cheese or overstuffing the small tortillas. Nevertheless, as messy as these were, they were delicious and a new favorite!