Gluten-Free Chicken Enchilada

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Average Rating: 5 | Rated By: 2 users

The right blend of spices and fresh vegetables makes a tasty, creamy and gluten-free chicken enchilada. Enjoy!

Ingredients

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

  • Preheat oven to 375 F
  • Heat olive oil over medium heat in a non-stick pan. Add onions and peppers and stir-fry for two minutes.
  • Add 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 remaining cheese and bake for twenty minutes or until cheese is bubbling.
  • Garnish with fresh cilantro if so desired.


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