Chicken Enchiladas

Chicken Enchiladas
By mom.me

For many of us in the Southwest, enchiladas are a weekly mainstay—in one form or another. They are highly versatile, lending themselves to a wide variety of fillings beyond chicken. Store-bought gluten-free red enchilada sauce and leftover cooked chicken save precious time.

Yield: 4 Servings

Ingredients:
2 cups grated reduced-fat cheddar cheese or cheese alternative, plus 2 tablespoons for sprinkling
2 cups cooked shredded chicken (see page 142)
2 tablespoons olive oil
8 gluten-free corn tortillas
21/2 cups store-bought gluten-free enchilada sauce
1/2 cup sour cream or sour cream alternative
1/2 cup chopped green onions
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Place a rack in the middle of the oven. Preheat the oven to 350°F. Coat a 7×11-inch baking dish with cooking spray.

In a medium bowl, combine 2 cups of the cheddar cheese with the chicken. Set aside.

In a small skillet, heat the oil over medium heat. Using tongs, dip the tortillas into the hot oil—one at a time—to soften them, and then drain on paper towels.

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For Full Instruction: mom.me

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