Easy, easy, easy weeknight dish. And versatile. There is no right way to make enchiladas…don’t want to roll your filling in your tortilla? Go ahead, make layers like lasagna. Change up the ingredients to suit yourself. It’s all good.
Since I make my own chicken stock, I often have leftover (bland) boiled chicken. This is a great dish for using up extra chicken, and the heat can be adjusted to suit your tastes. You can make this red or green — though, in all honesty, I prefer a green salsa. The tanginess of the tomatillo makes my tastebuds happy.
Also, I prefer salsa to pre-made enchilada sauce. For reasons that escape me, the sauces sold by my local store all contain wheat. Weird. Your mileage may vary.
Chicken Enchiladas
By Published: April 29, 2013
- Yield: 4 - 6 Servings
- Prep: 20 mins
- Cook: 30 mins
- Ready In: 50 mins
The fast gluten-free weeknight meal is also a great way to use leftover chicken or rotisserie chicken.
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup onion diced (optional)
- 1 cup spinach chopped (optional)
- salt to taste
- ground chipotle or red pepper flakes to taste
- 1 1/2 cups chicken cooked, shredded
- red or green salsa
- 1/2 cup chicken broth heated
- 6 - 8 corn tortillas
- 1/2 cup grated cheese
Instructions
- Preheat your oven to 350 degrees.
- Heat the oil in a small skillet until shimmery. Add the onion and saute until soft (if you’re feeling adventurous, go a bit long until the onion is slightly caramelized). Add the spinach and cook down. Season with the salt and chipotle to taste.
- In a medium mixing bowl, mix the chicken with about 3/4 cup of the salsa, and the onion/spinach mixture.
- Pour the heated chicken stock into a shallow pan or skillet — large enough to fit your tortillas. Working assembly-line fashion, soak a tortilla in the chicken stock for 30 − 60 seconds (just enough to soften, but not to the point where it’s falling apart). Place on a board, add 3 or so tablespoons of chicken filling. Roll the tortilla and mix into a cylinder and place in your cooking dish — an 8x8 dish should work just fine. Adjust the proportions to fit your needs.
- Repeat until you’ve used all your tortillas and filling. Everything should fit snugly in your baking dish.
- Cover the entire thing with about a 1/4 cup of salsa and sprinkle the cheese over the top.
- Bake for about 30 minutes in the upper third of the oven. The cheese should get bubbly and start to brown.
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