Name: Yummy & Easy Chicken Enchiladas ~ Gluten-Free
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Ingredients: 4 medium-size Chicken Breasts, cooked & shredded; 2-3 10 oz. each Enchilada Sauce (cans) (I use Old El Paso, medium (red) and mild (green)); 1/2 cup Lite Sour Cream (I use Daisy, but any brand will do); 2 cups Shredded Cheddar Cheese; 8 Large Gluten-Free Soft Flour Tortilla Shells; 2 Chopped Green Onions (Optional)

Yummy & Easy Chicken Enchiladas ~ Gluten-Free

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I always thought that making homemade Chicken Enchiladas would be difficult, but it really isn’t if you follow these simple instructions! This Chicken Enchilada recipe is pretty quick and easy and once the chicken is cooked, you can whip together the Enchiladas in a few simple steps and they’re ready to pop into the oven. Enjoy the creamy texture and lightly spicy flavors of this yummy dish!

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Prep Time 15

Cook Time 20

Baking Time 20

Total Time 55

Course Dinner, Lunch, Snack

Cuisine Mexican

Ingredients

4 medium-size Chicken Breasts, cooked & shredded Baked or Boiled (I boil mine, since they tend to be more tender); you can also shred the chicken from a store-bought rotisserie chicken
2-3 10 oz. each Enchilada Sauce (cans) I use Old El Paso, medium (red) and mild (green)
½ cup Lite Sour Cream I use Daisy, but any brand will do
2 cups Shredded Cheddar Cheese
8 Large Gluten-Free Soft Flour Tortilla Shells
2 Chopped Green Onions Optional

Instructions

Preheat oven to 350 degrees. Shred the cooked chicken and place it in a large sauce pan.
Add 1 of the cans of Enchilada Sauce and mix well over Medium heat.
Add the sour cream and 1 cup of the shredded cheddar and stir until completely melted. Remove from heat.
Set up a "Work Station" like the one in the photo to make life easier. Pour the 2nd can of Enchilada sauce into a deep dish pan (I use a square baking dish). Place a large plate out to serve as a "working surface." Spray a 9"x13" baking dish with non-stick cooking spray.
First step, using either your fingers or tongs, dip a tortilla shell into the Enchilada sauce and turn over to coat both sides. Place onto the "working surface" plate.
Next, plop a large spoonful of the chicken mixture towards one end of the tortilla shell and gently spread the mixture out a little with the backside of the spoon.
Roll up and place seam side down in the 9"x13" baking dish. Repeat until all tortilla shells are gone. Sprinkle the remaining Shredded Cheddar Cheese over the top.
Bake for 18-20 minutes or until nice and bubbly.
Serve with sour cream and chopped green onions.

Keyword Chicken, easy, gluten-Free Chicken Enchiladas, yummy