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Green Chicken Enchiladas - With Pepper Jack Cheese And Munster Cheese |
I can already feel your eyes on that post title...
and in your mind you might be saying:
"JO. REALLY. Do you have to label everything gluten-FREE???"
Unfortunately - yes.
YES because when you start reading labels of ready-made and ready-to-eat things nearly every damn thing has gluten in it.
So if you're like me and want to make something, say enchiladas, ALL the components (okay - nearly ALL) ends up being something YOU have to make yourself.
My enchiladas, green or red, are layered in a 9X13 pan generously rubbed down with olive oil or cooking spray.
Next - a 1/2 cup of sauce spread on the bottom.
20-24 Corn tortillas are at the ready, warmed on the griddle and bendy.
Corn tortillas are filled with shredded rotisarie chicken, shredded pepper jack cheese and a big spoonful of enchilada sauce.
Once all the corn tortillas are filled, rolled and tucked into the 9X13 pan, the entire collection gets 1 cup of enchilada sauce spread over the top with a final layer of pepper jack cheese.
Cover with foil and bake at 400 for 30 minutes.
Take of the foil and bake at 400 for an additional 10-15 minutes or until the cheese has some toasty brown spots.
Serve hot with salad and fresh fruit.
Enchilada Sauce - original by Heidi Mark
"Gluten-FREE" depends on the flour you choose to use.
2 30 oz cans tomato sauce
2 TBSP chicken broth paste
1/4 cup flour OR gluten-free flour mix
2 TBSP oil
1 1/2 TBSP cumin
1 tsp garlic powder
1 tsp garlic salt
1 tsp onion powder
1 tsp chili powder
1 teaspoon Kosher Salt
1 teaspoon coarse black pepper
Combine tomato sauce, oil, and broth paste and spices in a medium or large saucepan. Whisk together and then add your choice of flour, whisking until smooth. Bring to a simmer - stir often. Keep temperature low and simmer 6-8 min.
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