After tacos, enchiladas are the best thing you can do with tortillas. Still, in a way, enchiladas are tacos bathed in a succulent sauce. What’s special about enchiladas, you ask? They’re immensely satisfying, filling and delicious! The hearty casserole is fantastic for breakfast, lunch and dinner, and there are many kinds of them.
The question is, can you make gluten-free enchiladas? Well, here’s a secret. All traditional enchiladas are 100% gluten free since they’re made with corn tortillas. Enchilada recipes that call for wheat flour tortillas are somewhat shameful — they’re like making a burger with sandwich bread; you just don’t do it.
Now that you know about enchiladas’ affinity for gluten-free diets. Let’s make a tray and dig in! To make enchiladas, you need corn tortillas; the fresher, the better. Then you need a filling. Enchiladas can be filled with anything, from steak to scrambled eggs, but the most common filling is chicken. For this recipe, we’re sautéing shredded chicken breast with garlic and onion for a fantastic flavor and texture.
What are enchiladas with a spice sauce? Enchilada sauces vary as well, but why not go for a traditional tomato sauce livened by ancho dried peppers? Try this recipe, and you’ll have a blast, guaranteed!
For the sauce:
For the filling:
To make the enchilada sauce, roast the hot peppers on a skillet without oil until slightly charred.
Transfer the roasted peppers into a bowl with one cup of cold water and let them steep for 5 minutes until soft.
Chop the onion coarsely, cut the tomatoes into large dices.
Pour the peppers and water into a blender together with the tomatoes, onion and garlic. Season with salt and pepper to taste. Blend until smooth.
Pour the sauce into a pot with the oil, and bring to a boil. Adjust the seasonings and set them aside.
For the enchilada filling, boil the chicken breast until cooked through. Let it cool down and shred finely.
Mince the onion and garlic.
In a skillet, add a tablespoon of cooking oil and sauté the onion and garlic until fragrant and translucent (3-4 minutes).
Incorporate the chicken and sauté until slightly golden. Set aside.
Preheat the oven to 350°F.
To assemble the enchiladas, fill each tortilla with the sautéed chicken and place it in a baking tray, folded and tightly tucked.
Cover with the enchilada sauce and the grated cheese. Broil in the oven until golden (8-10 minutes). Serve immediately.