Gluten Free Chicken Enchilada (Trust me, these are to die for)
Some time ago I attended a dinner party and had to sit and watch enviously as my friends enjoyed the most delicious looking Chicken Enchiladas I had ever seen. (Think of enchiladas as a Mexican version of lasagna.) It was the first time I actually debated going off my gluten free, if only for this one meal. I have to be honest here and admit that I’m not usually a huge fan of Mexican food. I like it, but I’d rather have French or Italian. So for me to come home and start searching chicken enchilada recipes on the net…well, you can just imagine how mouth-wateringly good those enchiladas looked. I found a bunch of recipes and then tried them, working and adapting until I now have what I think is the best Chicken Enchilada recipe ever gluten-free or not. And special bonus. It takes no time to make.
Serves 4/ 332 per portion
Gluten Free Chicken Enchilada (To die for)
Preheat oven to 425 F
1 tbsp canola oil
1 small onion chopped
1 can diced tomatoes 15.5 oz
½ cup light sour cream
½ cup salsa (I like it hot, but you might like it milder)
8 Gluten free Corn tortillas (soft)
2 breasts of precooked rotisserie chicken, shredded
1 cup grated Monterey Jack
In a medium sized saucepan, cook onion in oil until transparent, then add the can of tomatoes. Simmer at very low until the tomatoes fall apart.
During this time, you can quickly roast your tortillas in a non-stick pan, a few seconds on each side until golden–they will soften and become easier to roll with roasting–and fill tortillas with shredded chicken and about I tbsp of Monterey Jack. Roll and place inside a rectangular baking dish.
Return to your sauce, which by now should be ready for the next stage. Add the salsa and the sour cream and stir. Allow to come to a simmer and immediately pour sauce over the enchiladas. Then sprinkle grated cheese and pop into the oven. Bake at 425 until the cheese is nicely melted and beginning to turn golden.
For lower calories, serve with a side of salad. YU-UM!