Gluten-Free Chicken Enchiladas with Sour Cream White Sauce
Delicious and creamy gluten-free chicken enchiladas topped with a rich sour cream white sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup gluten-free tortillas
- 1 cup sour cream
- 1 cup shredded cheese
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the shredded chicken with garlic powder, onion powder, cumin, salt, and pepper.
- Fill each gluten-free tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas in a baking dish.
- In a separate bowl, combine sour cream and chicken broth to create the sauce.
- Pour the sour cream sauce over the enchiladas and sprinkle with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy!
Notes
- For extra flavor, add diced green chilies to the chicken mixture.
- Can substitute chicken with shredded beef or beans for a vegetarian option.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg