“Mexican Lunch Delight: Gluten-Free Chicken Enchiladas with Creamy Avocado Salsa”
Discover this mouthwatering, gluten-free Mexican chicken enchilada recipe with a zesty avocado salsa, perfect for an authentic culinary experience at home.
Allergens
Gluten, Dairy
Ingredients
- 1. 2 cups cooked shredded chicken breast (gluten
- free) 2. 8 gluten
- free corn tortillas 3. 1 cup homemade red enchilada sauce (gluten
- free) 4. 1 cup shredded Monterey Jack cheese (gluten
- free) 5. 1 avocado, sliced 6. 1/2 cup cherry tomatoes, halved 7. 1/4 red onion, finely chopped 8. 1/4 cup fresh cilantro leaves 9. 1 lime, juiced 10. 1/2 cup sour cream (gluten
- free) 11. Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly grease a baking dish and set aside.
- In a large bowl, combine the shredded chicken with half of the enchilada sauce, salt, and pepper to taste. Mix well.
- Fill each corn tortilla with the chicken mixture and roll them tightly. Place the filled tortillas seam side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, followed by the shredded Monterey Jack cheese.
- Bake for 15 20 minutes or until the cheese is melted and bubbly. Remove from the oven and let it rest for 5 minutes before serving.
- In a separate bowl, combine the avocado, cherry tomatoes, red onion, cilantro, lime juice, and sour cream. Season with salt and pepper to taste. Gently toss to mix the ingredients.
- Serve the enchiladas alongside the avocado salsa, allowing guests to top their plates as desired.
Chef’s Insight
The combination of flavors and textures creates a harmonious balance between the tender chicken, creamy cheese, and zesty salsa.
Notes
This recipe features a variety of mouthfeel and aroma, with the creamy avocado salsa complementing the savory enchiladas. The plating should emphasize the visual appeal and contrast between colors and textures.