About Me

Welcome to my blog - my ramblings about trying to find healthy, affordable gluten free food in St. John's, NL.
Despite being gluten free, I love to try new products and am always interested to hear about new places to eat.
I try to help the environment and purchase organic products where possible.

Enjoy :)

Thursday, 24 January 2013

Mexican Meal at Home - Part 2: Easy Chicken Enchiladas

The last post I wrote about the Mexican Rice part of the meal - now here's the Chicken Enchiladas part! Again, it's from the America's Test Kitchen Family Cookbook. This meal is a great project, so much fun, and most of all - super yummy!

Serves: 4-6
Prep Time: 10 minutes
Total Time: 1 hour

3 cups shredded cooked chicken - you can cook it however you want: oven, poaching, etc.
3 cups of sharp cheddar cheese - I've used marble as well and it works fine :)
2.5 cups of enchilada sauce - you can buy some or make your own - see recipe below
1-2 cans of chopped green chiles - optional
1/2 cup minced fresh cilantro - optional
12 corn tortillas

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Combine the chicken, 2 cups of cheddar, 1/2 cup of the enchilada sauce, the chiles, and cilantro. Season with salt and pepper to taste.

2. Stack the tortillas on a microwave sage plate, cover with plastic wrap and microwave until warm.  I do this in stages - gluten free corn tortillas are finicky.

3. Spread the warm tortillas out over a clean counter. Place 1/3 cup of the chicken mixture evenly down the centre of each tortilla. Tightly troll the tortilla around the filling, then lay seam-side down in 9 X 13 inch baking dish lightly coated with vegetable oil or my personal favourite Reynolds release wrap.

4. Pour 1 cup of the remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheddar down the centre of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20-25 minutes.

5. Remove the foil and continue to bake until the cheddar brown, about 5 minutes longer.

I am sure you could use non-dairy cheese for this recipe - but I've never tried it!

Enchilada Sauce

1 tbsp vegetable oil
1 onion, minced
1/2 tsp salt
3 tbsp of chili powder
3 garlic cloves, minced
2 tsp cumin
2 tsp sugar
2 (8 ounce) can tomato sauce - we just use the canned San Marzano tomatoes
1/2 water

Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion and salt and cook until softened about 5 minutes. Stir in the chilli powder, garlic, cumin, and sugar. Cook until fragrant  about 15 seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.


  1. What brand of corn tortillas do you use?.. Ive been looking for something/anything organic but havent had any luck.

    1. I use Food for Life Tortillas - http://www.foodforlife.com/product/tortillas/brown-rice-tortillas those are the only ones I can find. They are not organic but on their website here http://www.foodforlife.com/about_us/gluten-free-difference they say they are non-GMO. Hope this helps!

  2. Oh. So you didnt use corn then?? In your instructions you mentioned doing it in stages because "gluten free corn tortillas are finicky"... I buy the rice ones all the time and even have some in the freezer now. But I would have a hard time getting those to roll/fold without breaking..??

  3. I use them carefully! I think you can get small corn tortillas over by the regular flour ones in the bakery section at sobeys.

  4. Gotcha...Thanks!

  5. Just FYI, Sobeys off of Elizabeth agreed to order and now carries Food for Life, sprouted corn tortillas, in the freezer section. I highly recommend them over the one (and only) fully corn variety/brand I have found. They are quite different from most corn tortillas but I actually like that about them (slightly thinker, chewier, and a bit more dense than typical)

  6. Oh wow - thanks! I am going to try these for sure :)