There is a recipe blogged that my Husband likes for chicken enchiladas,
but I was not in the mood to make gluten free cream of mushroom soup for
it, so I decided to give these highly rated ones a try. So glad I did,
because I loved the sauce on these. I went ahead and used some chicken
and pork I had as leftovers, shredded and frozen for a later use, it
came in handy! I wrapped a few up in my gluten free tortillas (liking
Rudi’s brand) and the rest in regular for them.
I served these with homemade Mexican rice, homemade slow cooker refried beans (to be linked) and gluten free cornbread.
adapted from mexican.food.com
1 lb chicken breast, diced (could also use beef or pork)
Salt and pepper to taste
1 medium onion, chopped
1 tablespoon canola oil
2 (4 ounce) cans chopped green chilies, divided
8 flour tortillas, softened (8 inches each, gluten free blend)
1 1/2 cups reduced fat Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour (gluten free blend)
1 (15 ounce) can low sodium chicken broth (gluten free)
1 cup light sour cream
Season chicken with salt and pepper. In a fry pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Shred, combine with one can of green chilies. (I used some precooked chicken and pork I had frozen and shredded prior)
Divide cooked shredded chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray.
Melt butter in a medium saucepan; stir in flour to make a roux; stir
and cook until bubbly; gradually whisk in chicken broth then bring to
boiling, stirring frequently.
Remove from heat; stir in sour cream and one can green chiles; pour sauce evenly over enchiladas.
Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400′ for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Remove from heat; stir in sour cream and one can green chiles; pour sauce evenly over enchiladas.
Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400′ for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
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