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Gluten-Free Chicken Enchiladas

A few of us on the mom.me team follow a gluten-free diet or live a gluten-free lifestyle. One of our favorite things to do is test great new recipe books, and when Carol Fenster's 100 Best Quick Gluten-Free Recipes arrived we were so excited. With so many recipes to try, all delicious and all gluten-free, mealtime and meal planning is now a breeze.

RECIPE: Chicken Enchiladas

Yields 4 servings

For many of us in the Southwest, enchiladas are a weekly mainstay—in one form or another. They are highly versatile, lending themselves to a wide variety of fillings beyond chicken. Store-bought gluten-free red enchilada sauce and leftover cooked chicken save precious time.


  • 2 cups grated reduced-fat cheddar cheese or cheese alternative, plus 2 tablespoons for sprinkling
  • 2 cups cooked shredded chicken (see page 142)
  • 2 tablespoons olive oil
  • 8 gluten-free corn tortillas
  • 21/2 cups store-bought gluten-free enchilada sauce
  • 1/2 cup sour cream or sour cream alternative
  • 1/2 cup chopped green onions


  1. Place a rack in the middle of the oven. Preheat the oven to 350°F. Coat a 7×11-inch baking dish with cooking spray.
  2. In a medium bowl, combine 2 cups of the cheddar cheese with the chicken. Set aside.
  3. In a small skillet, heat the oil over medium heat. Using tongs, dip the tortillas into the hot oil—one at a time—to soften them, and then drain on paper towels.
  4. Place the enchilada sauce in a wide, shallow bowl. Dip a tortilla in the sauce and lay it on a plate. Fill with 1/4 cup of the chicken filling and 3 tablespoons enchilada sauce, and roll up. Place the enchilada seam side down in the baking dish. Repeat with the remaining tortillas. Top the enchiladas with the remaining sauce and sprinkle with the remaining 2 tablespoons cheddar cheese.
  5. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese melts. Top with the sour cream and green onions and serve immediately.

HOW TO SHRED MEAT: Meat is easier to shred when it’s hot. Right after cooking, let it stand for 15 minutes, wrapped in aluminum foil, to reabsorb its juices. Then unwrap it and place on a flat surface, such as a cutting board. Holding a fork in each hand, place the first fork into the meat aligned with the grain and hold it steady. Then place the second fork into the meat and pull it away from the first fork. Repeat this process until all of the meat is shredded into small pieces.

Reprinted with permission from the publisher Houghton Mifflin Harcourt. Recipes from 100 Best Quick Gluten-Free Recipes. Photography by Jason Wyche. Copyright 2014.

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