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:
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!
Easy Yogurt Chicken Enchiladas (Gluten-Free!)
Adapted from: Sour Cream Chicken Enchiladas
Yield: Serves 4-6
- 3 C cooked chicken, hand torn
- Â½ C canned chopped green chilies
- Â¾ C nonfat plain yogurt
- Juice from 1 fresh lime
- Â½ 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
- Â¾ C shredded sharp cheddar cheese
- 2 Tbsp. fresh cilantro, chopped
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; sautÃ© 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.