Becca Fox

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Deconstructed Enchiladas

This dish is full of bright flavors and is super simple to make. You can make each component ahead of time and reheat – YAY! In order to keep it gluten-free, we served this deconstructed over rice; you could easily use flour tortillas to make this true enchiladas (follow all steps below but build your enchiladas, spread sauce evenly over the top, cover with foil & bake for 30 minutes in a 350 degree oven). Original recipe from 40aprons; adapted by me.

 

Deconstructed Enchiladas DF GF

This recipe is so bright, colorful and flavorful. Fantastic for a weeknight or weekend meal. Recipe adapted from 40Aprons!

Course Main Course
Cuisine Mexican
Keyword Gluten Free Dairy Free High Protein Easy Meals Weeknight Dinners
Servings 6 people

Ingredients

  • 1 Rotisserie Chicken, 1/2 Chicken pulled, chopped
  • 2 c mushrooms, diced
  • 1/2 c salsa verde
  • 1 zucchini, chopped
  • 1/2 onion, chopped
  • 1 recipe, Cilantro-Spinach Pesto

Cilantro-Spinach Pesto

  • 1/4 c fresh cilantro leaves
  • 3 tsp minced garlic
  • 1 c baby spinach
  • 2 T olive oil
  • 1/4 c red onion, diced
  • 1 1/2 tsp salt
  • 1/3 fresh jalapeno, stemmed & seeds removed

Creamy Avocado Sauce

  • 1 tsp minced garlic
  • 2 avocados, peeled & pitted
  • 1/2 c fresh cilantro leaves
  • 1/2 jalapeno, stemmed & seeds removed
  • 3/4 c water
  • 1 1/2 T white vinegar
  • 1 tsp salt

Instructions

Spinach Cilantro Pesto

  1. Blend all ingredients in a small blender or food processor until smooth. Set aside.

Chicken "Filling"

  1. Heat olive oil over medium and sautee mushrooms, zucchini & onion until translucent/softened.

  2. Once vegetables are cooked, mix with Spinach Cilantro Pesto & pulled/chopped chicken. Set aside.

Creamy Avocado Sauce

  1. Combine all ingredients in a large blender or food processor until smooth.

Assembling your Enchiladas!

  1. Reheat filling and brown rice.

  2. Layer your dish:

    Brown Rice

    Chicken Filling

    Top with a healthy amount of Creamy Avocado Sauce...SO good!

    We served this with a side of charro beans and black bean chips & salsa.

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