One of our most favorite meals in our house is Chicken Enchiladas.
My kids (even the most picky ones) LOVE them and always ask for seconds.
I love that its a white creamy sauce so there is no “funky” things in it, in my little toddlers eyes, for them to turn their noses up at.
I love that my veggie loving kid can top his with all the fantastically good for him veggies and my sour cream fiend can lather his in sour cream.
Its such a versatile meal that it pleases every pallet in our family.
And its super quick and easy, so major win for mom.
And to top it all off its a really simple to make gluten free meal.
If you are gluten free or need to make a meal for a gluten free family, its easy to make this one gluten free.
The recipe I use is completely gluten free but can be tweaked to also be chocked full of gluten.
2-3 lbs of Chicken (boiled)
3.5 Cups of gluten free chicken soup mix (see below for the mix) (2 cans of cream of chicken soup/ non gluten free)
1 4.5 oz can of chopped green chiles
1 tbsp chili powder
16 oz sour cream
1/2 tsp salt
20 corn tortillas
1/2 large onion
4 cups mozzarella cheese
Boil the chicken and then shred it.
If you have an awesome, handy dandy, life saving, time saving Kitchen Aid mixer then you can shred your chicken in there.
To do that all you need to do is put in your paddle, and beat the chicken on a medium speed until its shredded to your liking.
You need to pay attention to it or you could shred it into tiny little pieces if you are not careful (speaking from experience here. GAH!)
Make your chicken soup mix by boiling 3.5 cups of chicken stock with your 1/2 an onion.
When it gets to a boil add in a TBSP of rice flour (or corn starch) at a time, whisking until its dissolved.
I usually use about TBSP per cup of stock.
You will know when its done when your mixture has a jello type jiggly consistency.
You don’t want to make it too thick so don’t add until its a solid lump.
You don’t want to make it too thick so don’t add until its a solid lump.
Add your chicken soup mix, green chiles, sour cream, salt and chile powder together in a large bowl and mix together.
Add the chicken to your mixture and stir until the cream sauce is covering the chicken.
Microwave your tortillas to get them soft.
I use corn tortillas and heat them up 6 at a time in between damp paper towels for 45 seconds.
Add about 1/2 a cup of Mozzarella cheese to the chicken mixture and mix it up.
Spread the mixture onto the softened tortillas and roll them up.
I lay they overlapping side down in the pan.
If you have remaining chicken sauce then rub it over the top of the rolled enchiladas and top with the remaining cheese.
Bake uncovered for 40 minutes at 350 degrees.
Top with your favorite toppings and enjoy!!!
Recipe:
2-3 lbs of Chicken (boiled)
3.5 Cups of gluten free chicken soup mix (see below for the mix)
1 4.5 oz can of chopped green chiles
1 tbsp chili powder
16 oz sour cream
1/2 tsp salt
20 tortillas
1/2 large onion
4 cups mozzarella cheese
Boil the chicken and then shred it.
Make your chicken soup mix by boiling 3 cups of chicken stock with your 1/2 an onion.
When it gets to a boil add in a TBSP of rice flour at a time, whisking until its dissolved.
I usually use about TBSP per cup of stock.
Add your chicken soup mix, green chiles, sour cream, salt and chile powder together in a large bowl and mix together.
Add the chicken to your mixture and stir until the cream sauce is covering the chicken.
Microwave your tortillas to get them soft.
I use corn tortillas and heat them up 6 at a time in between damp paper towels for 45 seconds.
Add about 1/2 a cup of Mozzarella cheese to the chicken mixture and mix it up.
Spread the mixture onto the softened tortillas and roll them up.
I lay they overlapping side down in the pan.
If you have remaining chicken sauce then rub it over the top of the rolled enchiladas and top with the remaining cheese.
Bake uncovered for 40 minutes at 350 degrees.
I love enchiladas and I’m IBS sufferer, so this is perfect for me!
I hope you will share your recipe with our Link Up – Idea box:
http://milaslittlethings.com/2015/04/idea-box-thursday-link-party-6.html
xx
Mila
Mila recently posted…Idea Box -Thursday Link Party #6
Awesome!! We have a son with really bad reflux so anything red or acidicy hurts him, we make other fun ways to eat good food. I will link up next week!! Thanks for letting me know.