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	2475.5 grams (2475.5g)

Amount per serving	% Daily Value*
Calories	4266

Total Fat 173.60g	223%
Saturated Fat 70.40g	352%
Polyunsaturated Fat 2.70g
Cholesterol 868mg	289%
Sodium 6582mg	286%
Total Carbohydrate 369.50g	134%
Dietary Fiber 50.10g	179%
Total Sugars 42.00g
Protein 327.80g	656%

Vitamin D 56IU	282%
Calcium 2535mg	195%
Iron 20mg	108%
Potassium 4392mg	93%

*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%