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Enchiladas

Enchiladas

Published on July 8, 2021 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Since going gluten and dairy free, this has easily become one of my favorite recipes! I altered my original enchilada recipe to meet my new dietary restrictions and was pleasantly surprised at how yummy they turned out! They are great as leftovers too, so make a big batch!

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Ingredients

  • 1 Rotisserie chicken (or 2 cooked chicken breasts)
  • 5-7 Almond flour tortillas
  • Green Verde sauce (find recipe under recipe link)
  • 2 TBSP tomato paste
  • 2 tsp cumin
  • 2 tsp salt
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • vegan cheese (optional)

Instructions

  1. Shred rotisserie chicken and add to large pan. Add tomato paste, cumin, garlic powder, onion powder, salt and half a cup of verde sauce. Stir and set stove to simmer until well combined and heated through.
  2. add layer of verde sauce into small/medium baking dish. Take an almond flour tortilla and place a large spoonful with mixture then wrap and place down onto baking dish. Repeat until mixture is gone (could be more than 5 almond flour tortillas).
  3. Top enchiladas with verde sauce until completely covered. Top with vegan cheese if you would like (I used vegan queso).
  4. Bake at 350 F for 20-25 minutes. Serve.

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