Google+

Easy Yogurt Chicken Enchiladas Recipe (Gluten-Free!)

As I mentioned yesterday, we had a gluten-free recipe challenge at work last week! While this recipe was beat out by my awesome chili for a spot in the newspaper article we were writing about gluten-free diets, it was still majorly delicious (and healthy), so I had to share. Introducing gluten-free Easy Yogurt Chicken Enchiladas:

049

I adapted this recipe from a recipe for Sour Cream Chicken Enchiladas that I found online, swapping out the sour cream for healthier non-fat plain yogurt, decreasing the amount of cheese by half, and making a bunch of other minor changes. I was really pleased with how it came out.

Corn tortillas make this recipe gluten-free — but feel free to use regular wheat tortillas if you want!

048

Easy Yogurt Chicken Enchiladas (Gluten-Free!)

Adapted from: Sour Cream Chicken Enchiladas

Yield: Serves 4-6

Ingredients:

  • 3 C cooked chicken, hand torn
  • ½ C canned chopped green chilies
  • ¾ C nonfat plain yogurt
  • Juice from 1 fresh lime
  • ½ tsp. cracked pepper
  • 1 tsp. cumin
  • 2 C enchilada sauce (see recipe below)
  • 10 large white or yellow corn tortillas (or wheat tortillas — not gluten-free)
  • Extra virgin olive oil or cooking spray, as needed
  • ¾ C shredded sharp cheddar cheese
  • 2 Tbsp. fresh cilantro, chopped

Instructions:

Preheat oven to 350.

1) In a large bowl, mix together the cooked chicken, chopped green chilies, yogurt, lime juice, cracked pepper, and cumin. Set aside.

2) Make your enchilada sauce, recipe and directions below.

Enchilada Sauce Ingredients:

  • 1 Tbsp. olive oil
  • 1 small onion, peeled, diced finely
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 4 cloves garlic, minced
  • 1 28-oz. can crushed fire roasted tomatoes
  • 1 tsp. sugar
  • 1 splash of balsamic vinegar
  • 1 Tbsp. fresh cilantro, chopped
  • Enchilada Sauce Instructions: Heat the olive oil for one minute in a medium saucepan over medium heat. Add in the onion, garlic, and spices; sauté for 5 minutes. Add the tomatoes, sugar, vinegar, and cilantro; stir and bring to a simmer. Cover and cook 20 minutes.

3) Lightly oil/cooking spray a 13 x 9″ baking dish. Spread a thin layer of the enchilada sauce in the bottom of the dish.

4) Set the first tortillas into the baking dish. Spoon one tenth of the chicken mixture into the center of the tortilla and roll it up, placing the seam side down. Repeat for the remaining tortillas.

5) Pour the rest of the enchilada sauce over the tortillas and sprinkle with shredded cheese and cilantro.

6) Bake at 350 degrees for 20 minutes, until cheese is melted, sauce is bubbling, and enchiladas are hot.

7) Serve warm with salsa, hot sauce, or guacamole, if desired.

052

Enjoy! :)

Comments

  1. 1

    Great Recipe!
    I am always craving mexican food. Can’t wait to try it!

  2. 2

    These sound and look amazing! I’m going to make them this weekend!

  3. 3

    OMG Anne, that looks devine. Being Italian, I will Italian it up a bit. Can’t wait to try it.

  4. 4

    I’ve made enchiladas from the recipe you linked as well! Even better than corn tortillas, try the brown rice tortillas from Trader Joe’s. Also, if you’re gluten-free AND vegetarian, a mixture of crimini mushrooms and beans is a really yummy sub for chicken.

    • 5

      Ooo thanks for the tips! We didn’t love the corn tortillas – they were kind of crumbly! I’ll keep brown rice tortillas instead in mind for future gluten free endeavors :)

  5. 6

    I love enchiladas – so many different ways to make them and they’re super satisfying! I usually cheat and buy canned sauce!

  6. 7

    Looks delicious!

    Btw Anne, the Manager of the Hotel I stay at, is totally fit and entering the 1/2 Iron Man Triathlon, I suggested that watch you mentioned that you love to use during your workouts….
    What was the name of it?

  7. 9

    I just found my dinner for tonight! Thanks for giving me an excuse to go to Whole Foods ;)

  8. 10

    Thanks for the quick response. I will let him know.

    If you could believe it, the guy did a 24hour Mountain bike race and last month ran from the Ritz South Beach to the Ritz Ft Lauderdale (6 hours)
    He’s totally fit!!!
    He said when in midst of training, he thinks he can do anything, so continuously challenges himself to greater lengths for better endurance….
    I told him to look at your website for awesome health and fitness tips

    He also recommended the cheapest trick for his blackberry that he uses during the rain:
    Put it in a ziplock sandwhich bag and poke a small hole where the headphone penetrates the phone, and it’s gauranteed to kept your phone dry!
    Cheap but awesome trick, hope it helps yo!
    (my trick is to leave it at home… ;-)

    • 11

      24 hour mountain bike race and 6 hour run?! That’s intense! He sounds hardcore. :) Great tip for the phone – when I did that muddy 5k run we put my friend’s camera in a ziplock – worked great!

  9. 12

    How did you cook the chicken? So many recipes call for shredded cooked chicken but don’t say how to cook it for optimal shredding. Hope to try this soon!

    • 13

      I just cooked 3 large chicken breasts in a pan with some olive oil. Very simple and the shredding after the breasts were cooked worked fine!

  10. 14

    I think enchiladas are my fave meal to make. And I tend to use corn tortillas just for the extra flavor. They are such a pain to roll though!

  11. 16

    Yum! These look delicious.

    I love love LOVE that you include a recipe for enchilada sauce and didn’t just say to use the canned variety. You have a place in my heart forever!

  12. 17

    Those look awesome. Must try them!

  13. 18

    I’ve made similar (sour cream) enchiladas before…love that you used yogurt though!

    If you’re looking for another great enchilada recipe, i LOVE the pumpkin, bean, and kale ones I made: http://www.thesweetslife.com/2010/11/kale-bean-enchiladas-with-pumpkin-sauce.html

  14. 20

    These look amazing Anne!

  15. 21

    printing off this recipe ASAP! yum!

  16. 22

    My family was just requesting a new dish! This looks perfect! Printing! :)

  17. 23

    Love Love Love this. Thanks so much for considering us Celiacs. Will you post the link for the article you mentioned so I (and others of course) can read it?

    • 24

      I definitely will if the article is online! I’m not sure if it will just be in print or not – it’s a small local paper :)

  18. 25

    Wow, these look AWESOME, Anne!! YUM :-P

  19. 26

    This looks amazeballs Annie. Are you sure that’s just 3/4 c of shredded cheese? Those look cheesielicious! Which of course, makes them taste amazing, I’m sure, but I have a bit of a cheese problem you could say… hehe.

    These are totes on my to-make list!

  20. 28

    These look amazing!!! I am so, so excited to make these– maybe tonight! I’m not a big cook but these look like something I could do! How did you cook the chicken that you used?

  21. 30

    Thanks for the recipe. I LOVE Mexican food. I’m thinking I’m going to make Turkey Taco’s tonight and I will try this one soon! I have been trying to go g-free for the past 2-3 weeks. So far it hasn’t been too difficult. I don’t check every ingredient but I just stay away from the obvious. I feel a lot better, a little lighter and less bloated.

  22. 31

    Do you think this would work well with white fish subbed for chicken?

  23. 33

    Yum!! Saw your blog via And her little dog too. Love it! Looking forward to reading more.

  24. 35

    Mmmm. I’ve been craving enchiladas lately so badly and have been thinking about doing a breakfast version with scrambled eggs & veggies in the filling. I love the sound of making this with greek yogurt.

  25. 36

    Yum! Good call on adding the yogurt, I need to try that!

  26. 37
    Katherine says:

    Hey girl! I wanted to let you know that I made your Thai Summer Rolls recipe (with a few vegetarian substitutions) tonight and they turned out great! Your dipping sauce was definitely the star of the show. I added an avocado slice to each roll to make them more of a meal and it worked really well.
    Thanks for the recipe! :)

  27. 39

    oomg definitely making those! Yum! Love tha tyou made them GF for us with celiacs!

  28. 40
    Jessica says:

    This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com (gluten-free and made in their own facility so no cross contamination!) and I’ll have to try them out in this recipe. Thanks for sharing!

  29. 41

    I just wanted to thank you for this great recipe! I love how it doesn’t leave you sluggish like other enchilada recipes do. I have made saveral times already.
    Thanks again!

  30. 43

    Hi,

    I would live to try your recipe, but I was wondering if you have nutrition facts? Thanks!

  31. 47

    i made these for dinner last night and LOVED them! thanks for the great recipe :)

  32. 49

    Why do you say not to use gluten free tortillas ?

    • 50

      That was meant to be read as, wheat tortillas are not gluten free. Just making a note reminder that if the recipe is to remain gluten free, don’t use wheat tortillas. I didn’t mean don’t use gf tortillas – sure, you can use them.

Speak Your Mind

*

Current day month ye@r *