Gluten-Free Enchiladas Verdes

Savor the bold and zesty flavors of Gluten-Free Enchiladas Verdes, a vibrant Mexican-inspired dish that's as easy to make as it is satisfying. Featuring tender shredded chicken enveloped in soft gluten-free corn tortillas, these enchiladas are smothered in tangy salsa verde and creamy Monterey Jack cheese, then baked to golden perfection. Enhanced with aromatic garlic, onion, and fresh cilantro, each bite delivers a harmonious blend of hearty and refreshing flavors. Perfect for weeknight dinners or entertaining, this recipe comes together in just 50 minutes and is naturally gluten-free for a delicious, crowd-pleasing meal. Serve with a dollop of sour cream and a squeeze of lime for the ultimate finishing touch!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 12 pieces Gluten-free corn tortillas
• 3 cups Cooked chicken breast, shredded
• 2 cups Salsa verde
• 2 cups Monterey Jack cheese, shredded
• 1 medium Onion, finely chopped
• 2 cloves Garlic cloves, minced
• 0.5 cup Fresh cilantro, chopped
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 cup Sour cream (optional, for serving)
• 1 whole Fresh lime wedges (optional, for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.

Step 3

Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.

Step 4

Stir in the shredded chicken and 1 cup of salsa verde, mixing well to combine. Season the mixture with salt and pepper. Cook for another 2-3 minutes, then remove from heat and set aside.

Step 5

Wrap the gluten-free corn tortillas in a slightly damp paper towel and microwave for about 30 seconds to soften them, making them pliable for filling.

Step 6

Spoon approximately 2-3 tablespoons of the chicken mixture onto each tortilla, adding a sprinkle of chopped cilantro and a little Monterey Jack cheese. Roll up the tortillas tightly and place seam-side down in the prepared baking dish.

Step 7

Pour the remaining 1 cup of salsa verde over the top of the filled tortillas, spreading it evenly. Sprinkle the remaining cheese over the tortillas.

Step 8

Cover the dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.

Step 9

Remove the enchiladas from the oven and let them cool slightly before serving.

Step 10

Serve enchiladas hot, garnished with extra chopped cilantro, a dollop of sour cream, and lime wedges if desired.

Nutrition Facts

Serving size	(2475.5g)

Amount per serving	% Daily Value*
Calories	4265.8

Total Fat 173.6g	0%
Saturated Fat 70.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 868.3mg	0%
Sodium 6582.1mg	0%
Total Carbohydrate 369.5g	0%
Dietary Fiber 50.1g	0%
Total Sugars 42.0g
Protein 327.8g	0%

Vitamin D 56.3IU	0%
Calcium 2535.0mg	0%
Iron 19.5mg	0%
Potassium 4392.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 30.1%

Carbs: 34.0%