One of the challenges of dining gluten-free is eating a separate meal from your family. When you dish up some of these chicken enchiladas, your entire family will be begging for more.
4 chicken breasts, cubed
1 16 oz. jar El Pinto Green Chile Sauce
6 corn tortillas
5 cups shredded Mexican cheese (blend of cheddar and jack)
Note: If you are using leftover cooked chicken in this recipe, skip step one and simply toss the chicken with the green chile sauce.
1. In a prepared baking dish, add:
Chicken and El Pinto Green Chile Sauce (OR 1 1/2 cups gluten-free chicken broth, 1 cup chopped green chile, 1/2 cup chopped fresh tomatoes, 1 tbsp. minced garlic, 1 tsp. cumin, 1 tsp. salt). Bake for 30 minutes in a 350℉ oven. Set aside.
2. In a prepared 9X13 baking dish, layer 2 corn tortillas (do not pre-fry), tearing one additional tortilla in half to completely cover bottom of dish. Layer with half the chicken mixture and then half of the cheese. Repeat, ending with cheese.
Bake in a 350℉ oven for 45 minutes or until the cheese is bubbling and slightly browned.
Remove and serve. Top with fresh chopped lettuce and tomato. Suggested sides: Spicy Black Beans (1 can of black beans, rinsed and drained mixed with 1/4 cup salsa and microwaved until hot).