Chicken Enchiladas: Gluten-, Egg- & Dairy-Free

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Chicken Enchiladas

Ingredients for filling

  • 2 cups shredded, cooked chicken
  • 1 small can diced green chilies
  • 1/2 – 1 cup onion, chopped finely
  • 1/2 – 1 cup mushrooms, chopped
  • 12 corn tortillas – soften by quickly dipping in hot water

Mix together the chicken, chilies, onion and mushrooms in a bowl. Soften tortillas just before filling each one.

NOTE: You can also add chopped celery and/or diced black olives – about 1/2 cup each – to the filling.

Ingredients for Sauce

  • 4 Tablespoons soy butter – I’ve also used olive oil, but prefer the taste of the soy butter.
  • 4 Tablespoons cornstarch
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon garlic powder
  • 1 cup rice milk
  • 1 cup vegetable broth (or gluten free chicken broth)

Note: Sometimes I dissolve a gf bouillon cube in the heated broth for more flavor.

Note: You can use whatever combination of liquid that you want. I like the creaminess from the milk and the taste from the broth.

Directions to make White Sauce

  1. Melt the soy butter (or olive oil) in a pan on low heat.
  2. Blend in the cornstarch, salt, white pepper & garlic powder to make a thick  paste .
  3. Continue cooking and constantly stirring with a wire whisk over medium-low heat as you add 1/2 cup of rice milk.
  4. After it thickens add the rest of the milk. Stir and heat.
  5. Then add the vegetable broth in small increments. Be sure to keep stirring so it doesn’t burn or get lumpy.
  6. Heat to a boil for 4 minutes. Stirring continuously.

Directions for assembling the enchiladas

  1. Put together all the filling ingredients.
  2. Soften the corn tortillas.
  3. Make the white sauce.
  4. Pour white sauce on the bottom of a 9″x13″ pan until it is lightly covered. This prevents the tortillas from sticking to the bottom of the pan.
  5. Fill each tortilla with the chicken & veggie mixture. Roll and put seam side down in the pan.
  6. Pour rest of sauce over the tortilla rolls.
  7. Cover with tinfoil. Bake at 350° for 30 minutes or until bubbly.
  8. Let stand about 10 minutes before serving. This will make it easier to lift the enchiladas out in one piece.
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