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Gluten Free Friday - Chicken Enchiladas

So with my Dad and Step-Mother in town, my sister and I decided, that rather than go out to dinner which offers little opportunity for visiting and is always tough with kids, we would instead have a potluck at her house.  I offered to bring the entree and, of course, I wanted to make sure it was something gluten-free.

Thinking...thinking... well, enchiladas of course!  This is a recipe I got from the wife of one of Mr. Spilly's business associates years ago.  I don't use it often, but when I do, I always wonder why I don't make them more often.  I apologize for the lack of pictures, but I assure you that on the outside they look like regular old enchiladas.  On the inside, however, they are uniquely delicious!

FYI - Naturally, if you want to make sure these stay gluten-free, be sure to check the ingredients in the enchilada sauce and tortillas you choose.  You never know and believe it or not, my local market carries corn tortillas that contain wheat flour so, be careful.

Fiesta Chicken Enchiladas

2 cups chicken breast

1 cup chicken broth & 1/2 cup water for poaching chicken

2 cans (10 ounces each) mild enchilada sauce

1/2 cup sour cream

2 cans (4 ounces each) chopped green chilis, undrained

1/3 cup green onion (I always use a little more)

1/4 teaspoon salt

2 cups shredded Monterey Jack Cheese, divided

10 corn tortillas (7-8")

1 can sliced black olives

 

Pre-cook the chicken as follows:  Season 12 ounces boneless, skinless chicken breast with salt & pepper.  In a large skillet, place chicken along with 1 cup chicken broth and  1/2 cup water.  Bring to a boil and reduce heat.  Cover and simmer for approximately 15 minutes or until the chicken is tender and no longer pink.  Turn about halfway for even cooking.  Drain well.  This yields about 2 cups of chopped cooked chicken.

Preheat oven to 350 degrees.  Chop the chicken well and place in a large bowl.  Add sour cream, chilis, onion and salt.  Stir to combine.  Stir in 1 cup of Monterey Jack Cheese.  Pour 1 can (10 ounces) enchilada sauce into bottom of 13x9 baking dish.

Tricky part: Warm a pan on the stove - preferably non-stick.  Place a tortilla in the pan and warm slightly on each side.  Place about 1/3 cup of chicken filling in the warm tortilla and roll I use my 1/3 cup measuring spoon to ensure I divide evenly).  Place seam side down in prepared pan.  Continue until all 10 enchiladas are rolled and lined up in your pan.  Warming the tortillas as you roll is essential! Otherwise they crack and your enchiladas will fall apart.

Drizzle the second can of enchilada sauce over the enchiladas evenly, spreading if necessary to make sure tops of enchilada are covered.  Sprinkle sliced olives over enchiladas, followed by the second cup of Monterey Jack Cheese.  Bake in the oven for 30 minutes or until the cheese is completely melted and bubbly.  Enjoy!!