Dairy & Gluten Free Chicken Enchiladas

These enchiladas are insane! The enchiladas themselves are amazing, but the STAR of the show is the sauce. I double the recipe and keep a huge jar of it in my fridge for enchiladas, chicken, or anything I want to add a little flavor to. You can totally buy an enchilada sauce you love as well. But trust me, its too easy and delicious to make!

If you are wanting a guilt free Mexican food night, these are your answer! Enjoy!

| Makes about 6-7 enchiladas

Print this recipe below

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Ingredients

I package of Siete Tortillas

1 Can of Canellini Beans

1/2 cup of Corn (I just buy a bag of organic frozen corn)

1 lb boneless/skinless Chicken

2 Cups chicken Bone Broth

2 TBSP Chili powder 

1 TSP Garlic Powder

1 Tsp cayenne (optional)

3 TBSP Chopped fresh Cilantro

1 Lime (Juice)

Pinch of salt 

1 tsp pepper

2.5 Cups Of Enchilada Sauce (EASY Make Ahead Recipe HERE!!!)

Directions

Place chicken, broth & dry spices in the crockpot for 5 hours on high. I recommend doing this late morning the day you are making the enchiladas.

Shred Chicken with two forks in the crockpot once the 5 hours is up.

Preheat your oven to 350 F.

Mix in Beans, Corn, Lime Juice & Cilantro. I also put a small spoonful of homemade enchilada sauce into the mixture. So delicious! 

Now to assemble the enchiladas! Put a couple of spoonfuls of chicken mixture into a tortilla and wrap. Place in pan and continue like this until your pan is filled! (I use a 4X4 glass pan, but have extra sometimes, and need a larger pan!)

(Each enchilada is side by side) 

Pour enchilada sauce all over enchiladas. Spread evenly with a spatula.

Bake on 350 for 30 Minutes.

Enjoy!!

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