Ingrédients pour Gluten And Dairy Free Chicken Enchiladas
- 2 cups cooked and shredded chicken
- 1/4 cup cornstarch
- 1/2 cup water
- 2 cups chicken broth
- Rice Milk
- 1/2 teaspoon salt
- Paprika
- 1 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Pepper
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can black beans
- 1 cup frozen corn
- 8-10 gluten-free corn tortillas
- 1 cup salsa
- optional shredded cheese
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Comment préparer Gluten And Dairy Free Chicken Enchiladas
- Preheat oven to 400°F (200°C).
- In a large saucepan, whisk together 1/4 cup cornstarch and 1/2 cup water until smooth.
- Gradually whisk in 2 cups chicken broth, 1 cup salsa, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/2 teaspoon salt.
- Bring the mixture to a boil over medium heat, then reduce heat and simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Stir in 2 cups cooked and shredded chicken, 1 (15-ounce) can of diced tomatoes (undrained), 1 (15-ounce) can of black beans (rinsed and drained), and 1 cup frozen corn.
- Add 8-10 gluten-free corn tortillas, torn into bite-sized pieces. Stir gently to combine.
- Pour the enchilada mixture into an ungreased 8x8 inch or 9x9 inch baking dish.
- Bake for 20-25 minutes, or until heated through and bubbly. Top with optional shredded cheese during the last 5 minutes of baking.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
7g
Fat
6g
Carbs
13g
