Gluten Free + Dairy Free Enchiladas
I’ve never made enchiladas before and I’m going to humbly brag here––I fucking NAILED this one.
And my husband agrees so it’s not just me here ;)
I was nervous with this recipe because going dairy free and gluten free with certain recipes can be tricky. And honestly come out tasting like crap.
NOTE: Know that the ingredient brands you choose will make a huge difference here. I love the ones we used and so did my husband. But I can’t speak for other brands with this recipe that it will taste as good!
NOTE: The reason I love this recipe is because you really can’t mess it up! Add as much spice as you desire, whatever chicken to rice ratio you prefer, and play around with it! Feel free to add pepper or whatever you like in your Mexican dishes
Organic Chicken Breast
Organic White Rice (we use basmati or jasmine)
Organic Ground Cumin
Organic Chili Spice
Salt + Pepper
Start by cooking chicken breasts in the oven, once finished, let cool and then shred in a food processor.
While chicken is cooking, cook your rice on the stove top.
Combine shredded chicken, rice, and spices in a mixing bowl.
In a glass pan, pour layer of enchilada sauce so the bottom is coated.
Take your tortilla shells and add your chicken and rice mixture and wrap shut. Do not overfill or the shells may break. **note: gluten free shells sometimes crack a little, that’s okay. Just be mindful when you are wrapping them
Add rows of your enchilada wraps to the pan–the pan I use typically holds 3-4 enchiladas.
Pour remaining enchilada sauce over the top of your wraps, add cheese, and place in oven.
Cook at 350 degrees until cheese becomes melted and sauce begins to boil.
Let cool, dig in!
>>I also make these for a freezer prep! Just wait for them to cool and place a lid on the glass container and store in the freezer. Heat in oven at 350 degrees until sauce bubbles<<