Gluten Free Chicken Enchiladas with Corn Tortillas

Ingredients - Serves 6

• Lime wedges - For serving
• Avocado - 1, sliced
• Chopped cilantro - 1/4 cup
• Shredded cheese (gluten-free) - 1 cup
• Diced tomatoes - 1 cup
• Corn kernels - 1 cup
• Black beans - 1 cup, drained and rinsed
• Gluten-free enchilada sauce - 2 cups
• Cooked chicken breast - 2 cups, shredded
• Corn tortillas - 12

Let's Get Started

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, black beans, corn kernels, diced tomatoes, and half of the shredded cheese.
3. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
4. Warm the corn tortillas in the microwave for a few seconds to make them more pliable.
5. Place a spoonful of the chicken mixture onto each tortilla and roll it up tightly. Place the rolled enchiladas seam-side down in the baking dish.
6. Pour the remaining enchilada sauce over the enchiladas, making sure they are fully covered.
7. Sprinkle the remaining shredded cheese on top.
8. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes.
10. Garnish with chopped cilantro and sliced avocado.
11. Serve hot with lime wedges on the side.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Calories: 400
• Fat: 15g
• Carbs: 40g
• Protein: 25g
• Sodium: 800mg
• Sugar: 2g