This recipe is a favorite of ours. It’s pretty darn easy, super yummy and always a pleasure. Sounds good, right?
The recipe is adapted from a Better Homes & Gardens cookbook I got 20 some years ago. I was working at a Waldenbooks at the time, and each store manager got a free copy of the cookbook as a way to promote the cookbook. I still have it and it’s fun to look through the recipes of the late 80s/early 90s. Somewhere in there I am sure is a Jello mold recipe if I dig deep enough…
It’s easy to make using rotisserie chicken from the store. We use the one from Costco. A $4.99 bird goes far in our house for a few meals. Super easy timesaver, right?!
This serves well with either a fresh salad or some spanish style rice. Or, if you’re like us and last night, just a plate of enchiladas and a glass of red wine.
Enjoy and please let me know if you make this and what you think!
Easy Gluten Free Chicken Enchiladas
8 corn tortillas (White or yellow, your choice)
1 medium sized onion, diced
4 cloves garlic, minced (I use the squeeze garlic in a jar – great flavor and easy time saver)
2 teaspoons corander
1/4 teaspoon chili powder
salt and ground pepper to taste
2 Tablespoons butter or margarine
3 T gluten free flour *
2 cups chicken broth**
8 ounces of sour cream
1 can of diced green chilis or three fresh roasted hatch-style chilis (I love the fresh roasted ones I can get at the Portland Farmer’s Market in the fall. A few bags of those in the freezer makes me happy!)
1 cup shredded Mexican cheese blend (or monterey jack cheese)
2 cups chopped cooked chicken (put this in a medium size bowl as you’ll be pouring sauce over it)
Optional for garnish:
Sliced pitted ripe olives
Sliced green onion
Wrap tortillas in foil. Heat in a 350 degree oven for 10-15 minutes until softened.
For the sauce, in a saucepan, cook onion, garlic, coriander, chili powder, salt and pepper in margarine or butter until onion is tender.
Stir flour into sour cream and add to onion mixture. Stir in broth and peppers all at once. Stir together to combine and cook and stir until thickened and bubbly. Remove from the heat, add half of the cheese and stir. Pour half of this sauce mixture over the cooked chicken.
Place about 1/4 of the chicken/sauce filling onto each tortilla. Roll them up and place them seam side down in a lightly greased 13 x 9 casserole. Top filled tortillas with remaining sauce.
Bake, covered, in a 350 degree oven for about 35 minutes or until heated through.
Uncover and sprinkle with remaining cheese and bake for five more minutes.
If desired, put the optional garnish on top of the enchiladas when you pull it out of the oven.
Let the enchiladas stand for 10 minutes before serving.
*For this recipe, I really think a generic white rice flour would work, but I use GF Jules‘ flour for all my made from scratch baking needs. Since I have that on hand, it’s what I use.
**I used Kirkland’s Chicken Stock