Gluten-Free Tomatillo Chicken Thigh Enchiladas For Spring
A delicious and healthy recipe for gluten-free enchiladas made with tomatillo sauce and chicken thighs, perfect for spring.
- 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
- 1 lb chicken thighs, cooked and shredded
- 2 cups tomatillo sauce
- 8 gluten-free corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onions
- 1/4 cup chopped cilantro
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, 1 cup of tomatillo sauce, cumin, salt, and pepper.
- Warm the corn tortillas in a skillet until pliable.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled enchiladas seam-side down in a baking dish.
- Pour the remaining tomatillo sauce over the enchiladas and sprinkle with cheese and onions.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
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Notes
- For a spicier version, add jalapeños to the chicken mixture.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
- Serve with a side of avocado or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg