Gluten-Free, Casein-Free Chicken Enchiladas

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Gluten-Free, Casein-Free Chicken Enchiladas
 
Prep time
Cook time
Total time
 
Finally - enchiladas I can enjoy without severe stomach pain!
Source:
Recipe type: Entree
Serves: 5
Ingredients
  • 2 cups Daiya mozzarella cheese
  • 1 4-oz. can sliced green chiles
  • 12 oz. jar of salsa verde
  • 2½ cups Coconut Cream
  • 2-3 boneless, skinless chicken breasts
  • 10-12 corn or gluten-free flour tortillas
Instructions
  1. Cook the chicken first: place trimmed chicken breasts on oiled cookie sheet and bake for 20 minutes at 400 degrees. Cut into bite-size pieces and set aside.
  2. Cool oven down to 350 degrees.
  3. Mix salsa verde and chiles with chicken pieces in a large bowl.
  4. Grease a glass baking dish (approximately 9x13 inches).
  5. Spread several spoonfuls of chicken mixture and small handful of cheese in each tortilla. Roll them up and place next to one another in baking dish.
  6. Pour coconut cream all over top of rolled tortillas. Sprinkle any remaining cheese and additional green chiles (if you like) on top.
  7. Bake, uncovered, for 30 minutes.
Notes
This recipe was inspired by two separate enchilada recipes in a church cookbook that I own.

Other Gluten Free Recipes You May Enjoy:
Baked “Fried” Squash
Gluten Free and Dairy Free German Chocolate Cake
Gluten Free Cheese Grits
Gluten-Free Flour Mix Recipe
Gluten-Free Fried Chicken
Gluten-Free Homemade “Larabars”

 

 

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