These delicious enchiladas are quick, easy, gluten-free and cheap to make! I mixed white and dark chicken meat so I could keep my costs down but if you prefer one over the other, feel free to use that. You could also use a ready to eat rotisserie chicken if you really want to speed things up. I added a package of Mahatma Saffron Yellow Rice (you can use regular rice but this tastes really good!) with a can of black beans to round out the meal. Even though I don’t use coupons when I price my ingredients, I do take advantage of sale items at our local grocery stores. The black beans were 50 cents at Albertsons (last week.) What keeps these enchiladas gluten-free is the corn tortillas…if gluten doesn’t bother you or you just prefer them, use four tortillas. This entire meal came in right at $10. Depending on what’s on sale in your area, you could pay less or a couple of dollars more. I load up on pantry items (like the beans and enchilada sauce) when they are on sale for a super low price. This week Albertsons has whole chickens on sale for 99 cents a pound which will really keep the cost low.
Gluten-Free Chicken Enchiladas –
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4 for approx. $10 (for enchiladas, rice and black beans)
Ingredients:
- 3 cups cooked chicken, torn into pieces or shredded
- 1 4 ounce can diced green chilies
- juice from 1 large lime (I kept the lime and zested it for black bean topping)
- 3/4 cup sour cream
- salt and pepper
- 1/4 teaspoon cumin
- 1 10 ounce can enchilada sauce
- 12 white or yellow corn tortillas
- olive oil
- 1 1/2 cups shredded Monterey Jack or cheddar cheese (or whatever kind you prefer)
- 1/4 cup cilantro, chopped
- Topping options if desired….salsa, sour cream, jalapenos
Directions:
Heat oven to 350 degree. Spray 13 x 9 baking dish with cooking spray.
In a large bowl mix chicken, green chilies, sour cream, lime juice, and cumin. Season with salt and pepper.
Spread a spoonful of enchilada sauce in bottom of pan. Heat oil and heat each tortilla till coated and softened. Set tortilla in bottom of pan and coat. Spoon chicken mixture in center of tortilla and roll up. Place seam side down in pan. Continue with the rest of tortillas.
Pour sauce over enchiladas and top with cheese. Bake for 20 minutes. Sprinkle with chopped cilantro.
Sides I used and priced with enchiladas….
- 1 – 10 ounce pouch of Mahatma Saffron Yellow Long Grain Rice cooked according to directions.
- 1 – 15 ounce can of Southwestern Black Beans (that comes seasoned with cumin and chili spices) that I heated and topped with a bit of grated lime zest.