It is a commonly known fact to anyone that has been transplanted into Minnesota from just about anywhere else, that the Mexican food here is awful. So once again I was tasked with calling on my inner Mexican to come up with something to fill the void.  In addition to that challenge we have also been toying with the idea of going gluten free.  We have pulled some great recipes from the Dr.Oz Pinterest page and some other random sites.  I have been tinkering with some of the recipes and today I hit the jackpot.  Gluten free chicken enchiladas! They were healthy, yummy, and super easy.

Filling (Mix it all together in a bowl and set it aside.)

  • 4 medium zucchini diced
  • 1/2 cup green onions, chopped
  • 1/4 cup chopped cilantro
  • 4-6 shredded chicken breasts (I cooked mine in the crock pot with taco seasoning.)
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp chili powder
  • 3 tbsp water or fat free chicken broth
  • salt and pepper to taste

Enchilada Wraps (Borrowed from Simply Gluten-Free ) – Beat the eggs and water together until they are completely combined. This was originally a crepe recipe.

  • 5 large eggs
  • 3 tbsp water

Topping – I used La Victoria Mild Enchilada Sauce.

  • 1 large can of your favorite enchilada sauce (I used about half of the 28oz. can.) If you don’t use enough sauce, the entire dish will be dry.)
  • 2 cups shredded cheese – (This is my favorite part.  I just kept putting it on until it looked good.)

Heat a 6 inch non-stick  small skillet over medium heat until a drop of water sizzles immediately. Spray the pan with some cooking spray and wipe put the excess with a paper towel. Immediately ladle into the pan about 2 tablespoons (or enough to create a thin coating on the pan) of egg mixture. Tilt pan back and forth to evenly distribute the egg mixture. Cook about 2 minutes or until the edges come away from the pan slightly and the bottom is browned. Carefully flip over (I find a large silicon spatula the best tool for this job) and cook about one more minute then slide wrap out of pan onto a plate. Continue until you have 12 wraps.

Spray a 9×13 in. baking dish with non-stick spray. Fill each wrap with the shredded chicken mix. Place each roll into the banking dish with the seam side down.

Bake at 350 degrees for about 25 min.

Enjoy. This was so yummy, even Ethan enjoyed it!

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