Chicken Enchiladas: Gluten-, Egg- & Dairy-Free
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
- Melt the soy butter (or olive oil) in a pan on low heat.
- Blend in the cornstarch, salt, white pepper & garlic powder to make a thick paste .
- Continue cooking and constantly stirring with a wire whisk over medium-low heat as you add 1/2 cup of rice milk.
- After it thickens add the rest of the milk. Stir and heat.
- Then add the vegetable broth in small increments. Be sure to keep stirring so it doesn’t burn or get lumpy.
- Heat to a boil for 4 minutes. Stirring continuously.
Directions for assembling the enchiladas
- Put together all the filling ingredients.
- Soften the corn tortillas.
- Make the white sauce.
- 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.
- Fill each tortilla with the chicken & veggie mixture. Roll and put seam side down in the pan.
- Pour rest of sauce over the tortilla rolls.
- Cover with tinfoil. Bake at 350° for 30 minutes or until bubbly.
- Let stand about 10 minutes before serving. This will make it easier to lift the enchiladas out in one piece.
Entry filed under: Main. Tags: chicken enchiladas, dairy free, egg free, gluten free.
3 Comments Add your own
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1. Elizabeth Symington | . at .
You are such a super mom! Thank you for posting this. It makes me so happy, because now I can make them. 🙂
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2. lynette | . at .
Sounds tasty!
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3. Theresa | . at .
This sounds good! I’ll have to try it.
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