Gluten Free Enchiladas with Chicken

Gluten Free Enchiladas with Chicken

Except for the tortillas, everything in this recipe is homemade and written down for perfect meal prep for you! This dish contains chicken & veg, a delicious sauce, a bit of cheese and that is it. It couldn't be any easier!
Prep Time 15 minutes
Cook Time 20 minutes
Oven time 30 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Mexican
Servings 2 people

Equipment

  • 1 oven
  • 1 Ovenproof dish
  • 1 Saucepan
  • 1 Whisk
  • 1 Frying pan

Ingredients
  

Homemade Enchilada Sauce

  • 500 ml vegetable stock
  • 1 tbsp dried oregano
  • 1/4 tsp chili powder
  • 3 tbsp GF flour
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • 2 tbsp tomato paste
  • 1 tsp white wine or apple cider vinegar

Enchiladas

  • 4 GF tortillas
  • 1 yellow (bell)pepper
  • 1 red (bell)pepper
  • 6 large mushrooms
  • 2 chicken breasts (preferred organic)
  • 1 tsp ground cumin
  • 1 tsp (sweet or smoked: NOT spicy) paprika powder
  • 1 tbsp dried oregano
  • 1 tbsp tomato paste
  • A big handful cheddar cheese
  • 2 tbsp sour cream

Optional side salad

    Instructions
     

    • Preheat the oven to 180 degrees (if you're making this dish as meal prep, skip this step until you are ready to eat)

    Homemade Enchilada Sauce

    • Add the GF flour, chili powder, cumin, cinnamon, oregano & 1/4 tsp salt to a bowl and stir through
      1/4 tsp chili powder, 3 tbsp GF flour, 1 tsp ground cumin, 1 tsp cinnamon, 1 tbsp dried oregano
    • Prepare the stock and set aside
      500 ml vegetable stock
    • Place a saucepan on medium-high heat and add 3 tbsp of olive oil.
    • Add the flour-spice mix to the pan and whisk through until it evaporates and turns more into a paste-like substance
    • Now add 2 tbsp tomato paste to the pan and whisk. Whilst whisking, add the stock bit by bit until the paste/sauce is thickening. Lower the heat and let it simmer for 5-7mins, regularly stirring through.
      2 tbsp tomato paste, 500 ml vegetable stock
    • Take the pan off the heat and add the apple cider vinegar and a good grind of pepper. set aside
      1 tsp white wine or apple cider vinegar

    Enchiladas

    • Slice the peppers & mushrooms in cubes and the chicken in thin strips
      1 yellow (bell)pepper, 1 red (bell)pepper, 6 large mushrooms, 2 chicken breasts (preferred organic)
    • Place a frying pan on medium heat, add oil to the pan, followed by the chicken
      2 chicken breasts (preferred organic)
    • After 2 mins, add the diced peppers & mushrooms to the pan as well
      1 yellow (bell)pepper, 1 red (bell)pepper, 6 large mushrooms
    • Now add the ground cumin, oregano, paprika powder and tomato paste. Stir well and fry this whole mixture for 8 mins. Season with salt & pepper
      1 tsp ground cumin, 1 tsp (sweet or smoked: NOT spicy) paprika powder, 1 tbsp dried oregano, 1 tbsp tomato paste
    • Grease the ovenproof dish with a bit of olive oil
    • Lay out the tortillas one by one, spread 2 tbsp of the homemade sauce over the surface of the tortilla. Add the chicken-veg mixture in a line down the center of the tortilla
      4 GF tortillas
    • Fold the tortilla by folding the sides towards each other. Then flip and place in a greased ovenproof dish. Assemble the remaining tortillas and also place in the ovenproof dish
    • Spread the remaining sauce evenly over the top of the enchiladas in the ovenproof dish, followed by sprinkling over the grated cheese
      A big handful cheddar cheese
    • Place in the preheated oven for 30-40mins, then serve with the sour cream on the side and a side salad
      2 tbsp sour cream
    Keyword enchiladas, gluten free, healthy, homemade