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Chicken Enchiladas with Peach Salsa & Spicy Lime Slaw

The recipes in this blog post were created by The Kitchen Vixen, our guest recipe blogger. This week she shares a chicken enchilada recipe perfect for dinner that's not full of calories. Try her chicken enchiladas, peach salsa and spicy lime slaw for dinner tonight or to serve at your next dinner party.


When you have to be gluten-free there may be some foods you can never have, but lucky for me, the foods I can have are now my absolute favorites. Being gluten-free just might be the impetus one needs to try exciting new foods!

I never even had an enchilada until about five years ago. My only taste of Mexican fair growing up was an occasional family taco night with Old El Paso taco shells and taco seasoning mixed into ground beef. Sometimes we would go to Chili's for Tex Mex, but as a child, I always left the unfamiliar foods to the adults of the family. I stuck with the things that I could easily recognize. Boy, did I miss out. These days I crave chicken enchiladas and think of them as one of my top ten comfort foods.

As a child I loved cole slaw, but that mayonnaise laden stuff I used to know and love is a far cry from the tangy Cilantro-Lime Slaw you'll hopefully call your new favorite cabbage recipe. Add to that a perfectly balanced Peach Salsa and you've got a meal that you will turn to again and again, whether for a family dinner or a dinner party.

Nutrition Facts
Serving Size
1 cup slaw, 1/4 cup salsa, 15.5oz / 439g
Amount Per Serving
Calories
268
Calories from Fat
72

Total Fat
8g

Total Carbohydrates
37g

Protein
30g
Dietary Fiber
7g
Sugar
10g
Sodium
569mg
% Daily Value*
Maganese 26% Copper 17%
Phosphorus 30% Magnesium 19%
Iron 17% Selenium 31%
Folate 22% Riboflavin 15%
Niacin 71% Potassium 26%
Zinc 12%
* Based on a 2000 calorie diet

Please note the thoroughness of the recipe descriptions. Don't let that throw you. The taste is worth the effort, I promise.

Chicken Enchiladas (gluten-free)

Ingredients

  • 2 lbs boneless, skinless chicken breast
  • 28 oz can crushed tomatoes (Muir Glenn, BPA free lining)
  • 15 oz can stewed tomatoes (Muir Glenn, BPA free lining)
  • 2 Tablespoons olive oil (1 Tbsp for vegetables & 1 Tbsp for chicken)
  • 1/3 large yellow onion, chopped (about 1 cup chopped)
  • 3 cloves garlic, minced
  • 1 4-oz can chopped green chilies
  • 2 chipotle peppers in adobo sauce
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 12 corn tortillas (I like sprouted corn tortillas)
  • 3 oz Monterey jack cheese (12 Tablespoons shredded)

Directions

  1. Preheat oven to 350 degrees.
  2. Chop onions, mince garlic and chop chipotle peppers and set aside in separate bowls.
  3. In an oven safe skillet set one medium heat, saut