Almond flour tortillas provide a nutty flavor and robust texture that pairs wonderfully with homemade enchilada sauce in this classic dish.

 

• Preheat oven to 400°F.
• Chicken
• 1 pound chicken breast, shredded
• You have two options for chicken: (1) you can poach the chicken breast in a small pot of water, cool, and shreed, or you can (2) shreed chicken breasts from a rotissaire chicken. We recommend the rotissaire chicken when possible.
• Enchilada Sauce
• 1 tablespoon vegetable oil
• Heat oil in a medium saucepan over medium heat.
• 3 garlic cloves, minced
• Add garlic and cook until fragrant, about 5 minutes.
• two 28 ounce cans tomato sauce
• 3 tablspoons sauce from a can of chipotle chilis in adobo sauce
• ½ cup chicken broth
• 1 teaspoon cumin
• ½ teaspoon ancho or chipotle chili powder (optional)
• Salt and pepper to taste
• Add tomato sauce, adobo sauce, chicken broth, and spices to saucepan. Stir to combine and increase heat to high. Bring to a boil, then reduce heat to low. Simmer until flavors have combined, about 5-10 minutes.
• Chicken Filling
• 1 teaspoon vegetable oil
• Heat oil in a separate medium saucepan over medium heat.
• 1 medium yellow onion, diced
• 2 large cloves garlic, minced
• Add onion and garlic. Saute until soft and fragrant, about 5 minutes.
• reserved shredded chicken
• 1 ½ cup reserved enchilada sauce
• ¼ cup fresh cilantro or parsely, chopped
• ½ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon dried oregano
• Add chicken, sauce, parsely, and spices to saucepan. Stir to combine and cook over low heat until thickened, about 3-5 minutes.
• Assembly
• Spray a 13 by 9-inch glass baking dish with non-stick spray.
• 8-12 gluten free almond flour tortillas
• reserved chicken mixture
• Put ⅓ cup chicken mixture into each tortilla and roll it. Place each rolled up enchilada on baking dish seam side down. There should be 8 to 12 in total.
• reserved enchilada sauce
• Top enchiladas with sauce
• 3-4 cups Mexican cheese
• Spread cheese evenly over the top of the sauce.
• Cover with aluminum foil and bake at 400°F until cheese has melted and sauce is bubbling, about 20-25 minutes.
• Remove from oven and let cool for 10 min before serving.