Chicken Enchiladas Verdes

Easily Adapted to be Gluten Free or Dairy Free

A quick and easy weeknight dinner or a special weekend treat, enchiladas don't have to be a lot of work. You don't have to make your own sauce or tortillas, or even cook the chicken.

Here's an easy 4 to 5 ingredient recipe that relies on rotisserie chicken from your grocery store deli. Make the enchiladas with cheese or without, but we suggest avocado toppers will keep you from missing the dairy.

The secret to these enchiladas is in shredding the chicken, which give them a soft, homemade texture. Also, if you can find locally made, fresh tortillas and Hatch green chile enchilada sauce, you'll love the results. No one will know you only spent half an hour in the kitchen.

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Chicken Enchiladas Verdes (Green Enchiladas) -- Dairy Free and Gluten Free

by Burnt Toast Food Blog July-13-2018

Chicken enchiladas with green sauce are always a favorite and easy to make dairy free, gluten free and/or reduce the lactose. A few shortcuts make this a quick dinner any time but one that tastes homemade.

Ingredients

• 12 medium flour or gluten free tortillas
• 1 rotisserie chicken
• 2 15-ounce cans green enchilada sauce, mild or medium
• 1 cup cheese, grated (optional)
• 2-3 avocados, sliced
• bottled hot sauce (optional)

Instructions

Heat oven to 350°. 1. Using two forks, shred enough of the chicken to make 3 cups. (Discard skin and bones.) 2. Cheese options: grate 1 cup of Monterey Jack cheese; for reduced lactose, use about 1/2 cup crumbled goat cheese or 1/2 cup sheep’s milk Manchego cheese. If some can eat dairy and some not, use two smaller baking pans and divide cheese options; or make one pan cheese free. 3. If the tortillas are too firm or dry to roll, remove them from the wrapper and place on a paper towel. Heat for 20-30 seconds. Flip the stack and repeat. 4. Pour a thin layer of sauce, just enough to coat, and spread in the bottom of a 13 x 9 x 2 baking pan. Pour the remaining sauce into a wide, shallow bowl. Dip a tortilla in the bowl, flipping to coat both sides. Place the tortilla in the baking dish and spoon 1/4 cup of chicken down the center. Roll up the tortilla and place it seam side down. Repeat with remaining tortillas. Pour the remaining sauce over the tortillas. 5. Sprinkle enchiladas with cheese, if desired. 6. Bake uncovered for 10 to 12 minutes until heated through and cheese melts. Serve topped with avocado slices and hot sauce. Notes: - If available, choose locally made, fresh tortillas and Hatch green enchilada sauce. Also, shredding the chicken gives these enchiladas a nice, homemade texture. - Great reheated for lunch the next day, and they freeze well.

Details

Prep time: 25 mins Cook time: 12 mins Total time: 37 mins Yield: 6 servings