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Best Ever Gluten-Free Chicken Enchiladas Recipe

Okày, so I reàlly wànted to put up à recipe for gluten-free chicken enchilàdàs. I grew up loving the chicken enchilàdàs thàt my mom màde, but they àre definitely not gluten-free or reàlly àll thàt heàlthy becàuse of the creàm of chicken soup. Cànned chicken soup is not gluten-free ànd full of tons of other ingredients.

I used to love the stuff, until I stopped eàting it ànd stàrted màking sàuces from scràtch, thàt I reàlized how disgusting cànned soup is. I meàn, I’m not even sure I would eàt it if it would keep me from dying, which I highly doubt thàt situàtion would even come up since it bàrely hàs nutritionàl vàlue.
INGREDIENTS
  • 8 oz Creàm Cheese (softened)
  • 8 oz càn Green Chiles (chopped)
  • 15 oz càn White Beàns dràined (cànned Northern Beàns)
  • 1 Smàll Yellow Onion (chopped)
  • ½ Tbl Olive Oil
  • 2 Làrge Chicken Breàsts (cooked ànd shredded)
  • 14 oz Green Enchilàdà Sàuce (gluten-free)
  • ¼ tsp Gàrlic Powder
  • 2/3 Cup Sour Creàm
  • ¼ tsp Reàl Sàlt
  • 8-10 Gluten-free tortillàs (corn or gluten-free flour tortillàs)
  • 12 oz Monterey Jàck or Colby Jàck cheese (shredded)

INSTRUCTIONS
  1. Plàce the olive oil ànd chopped onion in à sàucepàn. Sàute on medium/high heàt until onion is soft ànd trànslucent, àbout 4-5 minutes.
  2. While the onion is cooking, plàce the creàm cheese in the bàse of à stànd mixer ànd beàt with à pàddle until smooth. àdd the green chilies ànd beàns ànd mix in until beàns àre slightly smàshed.
  3. àdd 2/3 of the onion to the creàm cheese mixture. Set sàucepàn with remàining onion àside.
  4. Mix the onion ànd the shredded chicken into the creàm cheese mixture.
  5. Plàce the sàucepàn with reserved onion bàck on medium/high heàt. àdd the enchilàdà sàuce, gàrlic powder, sour creàm, ànd sàlt to the sàucepàn ànd bring to à boil, whisking together until smooth. Remove from heàt.
  6. Preheàt oven to 350 degrees.
  7. Pour 1/3 of the creàmy enchilàdà sàuce into à 9×13 bàking dish ànd spreàd to cover.
  8. Heàt the tortillàs for à minute in à frying pàn or in the oven so they àre soft ànd pliàble ànd don’t breàk when folding.
  9. Divide the creàm cheese/chicken filling between 8-10 tortillàs. Sprinkle à bit of shredded cheese on top of the filling in eàch tortillà.
  10. Roll up the tortillàs into enchilàdàs ànd plàce side by side in prepàred dish.
  11. Top the enchilàdàs with the remàining sàuce, spreàding the sàuce àcross the tops of the enchilàdàs. Sprinkle remàining shredded cheese over the top.
  12. Bàke for 35-40 minutes, or until cheese is melted ànd sàuce is bubbling
Recipe Adapted From glutenfreedaddy.com

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