Easy Gluten-Free Chicken Enchiladas
These easy chicken enchiladas are the perfect weeknight meal. I love serving them with rice + beans and a fresh green salad!
The thing I love about food blogging so far is being inspired to finally make the recipes that I've been "thinking" about making for so long but just never have. If I'm being completely honest, I'm one of those girls that can eat the same thing all of the time. I tend to rotate through the same staple meals throughout the week because I'm busy, and taking the guess work out of what I'm eating for dinner means that's one less decision I have to make during the day. But, food blogging has really encouraged me to try new things. I have to create new content for the blog, so in addition to sharing the meals that I love and eat all of the time, I also want to step out of my box and create my own versions of classics. These easy chicken enchiladas are the perfect example of that. I used just a few simple ingredients and spices for these and tried to keep them as easy as possible. They're just a little bit more involved than my usual weeknight meal, but they're still pretty easy and I think the extra work is SO worth it. You can use whatever tortillas you like for this, but I keep it gluten free by using corn tortillas or my favorite Siete tortillas. SO GOOD.
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Easy Chicken Enchiladas
- 1 tbsp oil (coconut, avocado, or olive)
- 8 boneless skinless chicken thighs
- the juice of 1 lime
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt + more to taste
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp chili powder
- 2 1/2 cups enchilada sauce
- 8 10-inch tortillas (these are my favorite)
- 2 1/2 cups shredded monterey cheese
- cilantro for garnish
- Preheat your oven to 350 degrees and heat 1 tbsp of oil in a sauté pan over medium-high heat. Season the chicken with the spices and salt. Sear the chicken on both sides until brown and then add 1 cup of the enchilada sauce and the lime juice. Reduce the heat to medium-low and cover. Simmer the chicken for 30-45 minutes until it's tender and shreddable. Use two forks to shred the chicken in the sauce.
- Then, set up an assembly line of: tortillas, 1 cup of cheese, and the shredded chicken. Add a few spoonfuls of chicken and a sprinkle of cheese to each tortilla. Roll up the tortilla and place it in a greased baking dish. Pour the remaining sauce on top of the rolled tortillas and then sprinkle on the remaining cheddar cheese.
- Bake uncovered for 20 minutes. I like to finish mine on a low broil to get a nice golden brown color. Serve immediately and garnish with chopped fresh cilantro.