Gluten and Dairy Free Smoked Chicken Enchiladas
These savory and smoky chicken enchiladas are great for meal prepping and using leftover chicken.
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Servings: 4
Equipment
- 1 medium saucepan
- 1 smoker or grill
- 1 9x13 casserole dish
Ingredients
Enchilada Sauce
- 1 tbsp Gluten Free 1.1 flour
- 2 tbsp Dairy Free butter
- 2 1/2 cups chicken stock
- 2 tbsp chile powder
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp smoked paprika
Smoked Chicken Enchiladas
- 2 cups smoked chicken, shreddeddddd I seasoned my chicken with taco seasoning and salt and smoked it at 500 degrees for 10 minutes until the internal temperature was 165 degrees.
- 1/2 cup refried beans
- 10-15 Gluten Free corn tortillas
- 1 tbsp vegetable oil
- Toppings: tomatillo salsa, avocado, cilantro
Instructions
Enchilada Sauce
- Heat a medium sized saucepan over medium heat. Add the butter and flour.
- Stir until the butter is melted and the flour is beginning to smell slightly nutty.
- Add the spices and stir until they are fragrant and the chile powder is slightly darker in color.
- Slowly pour in the chicken stock and continually whisk.
- Allow the mixture to cook for 10 minutes until it has thickened.
- Set aside.
Smoked Chicken Enchiladas
- Preheat oven or smoker to 400 degrees.
- Heat a skillet over medium heat with the oil.
- Working one at a time cook the tortillas in the skillet, 1-2 minutes per side.
- To build your enchiladas, place refried beans down the middle of your tortilla. Top with the chicken. Roll tightly and place into a 9x13 baking dish seam side down.
- Repeat with the remaining tortillas until all of the filling is gone.
- Top the enchiladas with the enchilada sauce.
- Bake or smoke your enchiladas for 10 minutes until the sauce is bubbly.
- Top enchiladas with your favorite toppings. I like tomatillo salsa, avocado slices, and fresh cilantro.
- Enjoy!
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