Gluten- and Dairy-Free Chicken Enchiladas
photo by Peachie Keene
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
5
ingredients
- 1 chicken breast, cooked and chopped (can microwave it)
- 3 tablespoons cornstarch
- 1⁄2 cup water
- 2 cups chicken broth
- 1 cup rice milk, coconut milk beverage (not canned)
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon paprika
- 1 pinch chili powder (optional)
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon garlic powder
- 1 pinch pepper
- 0.5 (14 ounce) can diced tomatoes (including juices)
- 0.5 (15 ounce) can black beans, drained and rinsed
- 1⁄2 cup frozen corn, thawed
- 9 corn tortillas, torn into pieces
directions
- Preheat oven to 400 degrees.
- Put cornstarch and water into a large pot. Stir thoroughly. Add the remaining liquid, seasonings, and salt. Bring to a boil, and let simmer until it starts to get hot and thickens very slightly (will be runny).
- Add chicken, tomatoes, beans, and corn. Stir, then add the tortilla pieces.
- Place into an ungreased 8x8 or 9x9 inch baking dish. Bake at 400 degrees for 20 to 25 minutes or until hot and bubbly.
- (This can also be cooked on the stove for about 10 minutes.).
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Reviews
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This recipe is definitely going into our repertoire! The dish was inextricably easy and delicious! We used almond milk, rather than rice or soy. I was a little worried about the nuttiness of the almond milk being an issue, but it melded with the flavors perfectly. Laura, you were right, it does seem a little odd as the process unravels, but the outcome is nothing short of amazing! Made for PAC Spring 2010 :)
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This looks amazing. I did notice a discrepancy. In the ingredients list it calls for 1/2 cup of water and 2 cups of chicken broth. There is no mention of the broth in the directions. This was likely the cause of the sloppiness mentioned by the other reviewer nataliehoy. I do believe I will add more chicken and reduce the liquids for a bit longer. For my hoard, I will have to at least double the recipe. It seems like a fairly forgiving combination. Thanks for sharing!
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This was fantastic!! I'm a non food allergy parent of a child with milk (and possibly gluten) allergies. It is extremely difficult to find great tasting meals that I enjoy which he can eat. This is definitely going to be in my standard line up!<br/>I followed the recipe almost exactly. My only change was to use a can of cilantro lime Rotel in place of the tomatoes. I also think that I used more chicken than was called for, about 3 cups chopped.<br/>I thought I would need to add cheese to mine when I pulled it out of the oven, but I'm glad that I didn't! It thickened well and had a nice balance of flavor. It was a little spicy due to the Rotel, but overall an amazing entree.
RECIPE SUBMITTED BY
<p>I have always loved to cook and especially loved to bake. This was complicated when I found out I am a celiac, and had to stop using gluten (wheat, rye, barley) in my recipes! I pride myself on still making very yummy treats and modifying normal recipes, and people generally don't even know they are eating gluten-free food that I've served!</p>
<p>I am a freelance writer and editor with three children. None of us necessarily like the same food, so I am constantly striving for compromise.<br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /></p>