Saturday, January 22, 2011

Green Chili Chicken Enchiladas: Naturally Gluten-Free

For the holidays this year my husband bought me the best cookbook, America's Test Kitchen Healthy Family Cookbook.  It is so informative and has great ways to cook healthier.  I look for recipes that I would be easy to modify to make it gluten-free.  Lucky for me, this green chili chicken enchilada recipe was naturally gluten-free and seriously delicious!!

I modified it slightly since I couldn't find fresh tomatillos at the grocery stores in Manhattan so I bought Chi-Chi's brand green chili salsa from which had all the same ingredients such as jalapeños, tomatillos, onion and garlic.

Here is what it looked like before I put it in the oven.

I had a lot of leftover chicken filling so it was great to have tacos with it the rest of the week.
And here is the final product...delish!


1 package chicken thighs
2 1/2 cups green enchilada sauce (salsa)
2 tsp. vegetable or corn oil
1/2 cup fresh cilantro leaves
2 cups shredded cheddar or Mexican blend cheese
1-2 hot Jamaican peppers (or any other hot pepper)
2 cans Chi-Chi's green chilis, diced
10    corn tortillas (six inch)
    Salt and pepper
1 lime

1. Adjust an oven rack to the middle position and heat oven to 350 degrees. Pat the chicken dry with paper towels and season with salt and pepper to taste.

2. Combine the chicken and the enchilada sauce (green salsa) in a medium saucepan and bring to a simmer oven medium-low heat, 10 to 15 minutes. When the sauce is simmering, flip the chicken over, cover and continue to cook until the chicken registers 160-165 degrees on an instant-read thermometer, 10-15 minutes.

3. Transfer chicken to a plate and shred into bite-sized pieces when cool enough to handle. Combine the chicken, 1/2 cup of the enchilada sauce, cheese, chiles, and cilantro in a bowl. Season with salt and pepper to taste and cover to keep warm while heating the tortillas.

4. Lightly coat both sides of the tortillas with vegetable cooking spray or oil. Place tortillas onto a baking sheet and bake until the tortillas are pliable, 2-4 minutes.

5. Working quickly, while the tortillas are still warm and pliable, spread them out over the clean counter. Place 1/3 cup of the chicken mix evenly down the center of each tortilla. Tightly wrap roll each tortilla around the filling and lay them, seam-side down, into a 13x9 inch baking dish. Increase oven temperature to 450 degrees.

6. Pour 1 cup more of the sauce over the enchiladas and sprinkle with the cheddar cheese. Cover the baking dish with aluminum foil and bake until the cheese is melted, 3-5 minutes longer. Use a large spatula to remove each tortilla and squirt the lime juice over the plate when serving.

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