Gluten-Free Chicken Enchilada

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Average Rating: 5 | Rated By: 1 users

The perfect blend of spices and fresh vegetables creates these tasty, creamy and gluten-free chicken enchiladas.


  • 1 tbsp. extra virgin olive oil
  • 1 organic red bell pepper, thinly sliced
  • 1 organic medium onion, thinly sliced
  • 1 tsp. organic, gluten-free cumin powder
  • 1 tsp. organic, gluten-free chili powder
  • 1 lb. organic, skinless, boneless chicken thigh or breast, cut into thin strips
  • ½ tsp. sea salt
  • 1 cup organic, Greek yogurt or sour cream
  • 1 ½ cup old cheddar cheese or Monterey jack cheese, freshly grated
  • ½ cup organic cilantro, chopped
  • 4 gluten-free tortillas (I used brown rice tortilla)
  • Instructions

  • Preheat oven to 375 F
  • Heat olive oil in a frying pan, then add onions and peppers and stir-free on medium heat for two minutes.
  • Add in cumin, chili powder, chicken and salt and stir-fry until chicken is no longer pink, about five minutes
  • Stir in yogurt and 1 cup of cheese and cook until cheese melts, about a minute.
  • To assemble enchiladas, evenly transfer filling to each tortilla, roll, and place seam down in 9 by 13 inch baking dish
  • Sprinkle with the balance of cheese and bake for twenty minutes or until cheese is bubbling.
  • Garnish with fresh cilantro if so desired.

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