Enchiladas (Chicken or Otherwise) Gluten-Free

I’m on a Mexican culinary tear lately what with the Tortilla Soup and now this. But the truth is that Tortilla soup is a great thing to eat on a week night. Just with you and your sweetie or your family. But if you’re having people over for dinner you have to come up with something more than soup. This is where the Enchilada comes in. They’re easy, fabulous and filling and they might leave the impression that you’ve been slaving away in your kitchen all day when you haven’t.

So here goes:
Recipe for 4
2 large Free Range chicken breasts
1 cup prepared salsa (I use President’s Choice black bean and corn)
1/2 cup sour cream (I use goat yogurt for myself due to sensitive stomach)
A big pile of shredded cheddar or Monterey Jack cheese (Let’s say a cup and 1/2)
1 cup chopped up tomatoes
4 tortillas (I use Food For Life Rice Tortillas)

Method
Slice chicken into small bite size pieces and cook until done over medium heat using olive oil. Salt to taste.
Mix salsa and sour cream together. Now assemble! Place tortillas on a baking sheet, Make sure to spray the baking sheet with Pam. Down the centre of each tortilla place salsa/sour cream mix, now put chicken pieces down the centre followed by tomatoes and grated cheese. Fold each side of the tortilla over the top so ingredients are nicely tucked in. Drizzle more sauce and cheese over top. Bake for 15 minutes at 375 degrees.

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Filed under Salads and Main Courses

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