White Chicken Enchiladas ~ Gluten Free

White Chicken Enchiladas ~ Gluten Free

Wow! This yummy Chicken Enchiladas dish instantly moved to the top of our “Family Favorites!” It’s a great recipe for making ahead and re-heating for those busy nights and/or last minute plans for dinner guests 🙂 Friends and family will LOVE receiving this as a house-warming gift or for any occasion!
As usual, a HUGE “Thank You” goes to “The Pioneer Woman” for sharing this wonderful recipe. I made some changes to the original recipe to make it allergy-friendly and Gluten Free for my family 😉

The Chicken:

  • 4-5 Boneless, Skinless Chicken Breasts (You could also use a cooked Rotisserie Chicken from your local Grocer to save time)
  • Kosher Salt
  • Ground Black Pepper
  • 2-3 Tbsp Olive Oil

Roasted Bell Peppers:

  • *2 *Red Bell Peppers (or 1-16 oz. already-roasted red Bell Peppers in a jar)
  • *2 *Bell Peppers (any color) (or 1-16 oz. jar of store-bought Roasted Bell Peppers)

The Chicken Mixture (the Filling):

  • 1 Large Onion (or 3-4 Green Onions (white & green parts), thinly sliced)
  • 1 Tbsp Vegetable Oil (I use Canola)
  • *1 Cup Chicken Broth (*You will need a Total of 3 Cups (1 Cup for the Filling + 2 Cups for the Sauce); I use Low-Sodium, so I have more control over the sodium content)
  • *1 Cup Heavy Cream (*You will need a Total of 1 1/2 Cups (1 Cup for the Filling + 1/2 Cup for the Sauce))
  • *1/2 tsp Paprika (*You will need a Total of 1 tsp (1/2 tsp for the Filling + 1/2 tsp for the Sauce))
  • 1/2 of the Roasted Peppers (from above)
  • the Prepared Chicken (from above)

The Sauce:

  • 4 Tbsp Salted Butter
  • 1/4 Cup Gluten-Free All-Purpose Flour (I use Bob’s Red Mill 1-to-1 GF Flour)
  • 2 Cups Low-Sodium Chicken Broth
  • 1/2 Cup Heavy Cream (or Whole Milk)
  • 1/2 tsp Paprika
  • 1 1/2 Cups Shredded Monterey Jack Cheese (*You will need about 3-1/2 Cups + more, if needed)
  • 1 Cup Sour Cream, Lite or Regular (I use Daisy brand Lite)

Other Ingredients:

  • 12-14 8″ Gluten-Free Tortilla Wraps
  • 1 Cup Salsa (I use Store-bought)
  • 1/4 Cup Cilantro ((Optional))

Baking the Chicken:

  1. Preheat oven to 400 degrees. Line a baking sheet with foil; set aside.
  2. Rinse the Chicken Breasts with cold water, pat a little with paper towels, place on the prepared baking sheet, sprinkle both sides with salt & pepper and drizzle with the olive oil.
  3. Bake for about 20 minutes or until the Chicken is almost done (you will be cooking the chicken a bit more later).
  4. Let the Chicken cool a little, then shred using 2 forks; set aside.

Roasting the Bell Peppers:

  1. While the Chicken Breasts are baking, prepare the Bell Peppers for roasting by cutting them into halves down the middle (from stem to bottom) and removing the stems, seeds and any white membrane.
    (Note: if you’re using store-bought Roasted Bell Peppers, skip the “Roasting” step, drain and chop 2-16 Fl. Oz. jars into 1/2″ pieces).
  2. Place the Bell Pepper halves face-down on the prepared baking sheet and roast for about 3-5 minutes or until the skins are blackened.
  3. Remove the Peppers from the oven and place them into a resealable plastic bag; close bag and leave for about 30 minutes.
  4. When cool enough to handle, remove the Peppers from the plastic bag and scrape off the blackened part (discard this black part); chop the Peppers into 1/2″ pieces (or any size desired); set aside.

Making the Filling:

  1. Heat the Vegetable Oil in a large skillet over Medium heat and add the chopped Onions, cooking until translucent (about 2-3 minutes)..
  2. Next, reduce temperature to Medium-Low and add the Shredded Chicken, 1 Cup of the Chicken Broth and 1 Cup of the Heavy Cream, mixing thoroughly.
  3. Add 1/2 teaspoon Paprika and 1/2 of the chopped, Roasted Peppers; stir thoroughly and continue cooking for a few minutes (the liquid will reduce and thicken a little bit); set aside.

Making the Sauce:

  1. Using a separate, large skillet or saucepan, melt the Butter over Medium Heat; add the GF Flour, whisk thoroughly and cook for 1 minute, while whisking.
  2. Add the remaining 2 cups of Chicken Broth, whisking constantly until smooth (about 2 minutes).
  3. Next, reduce heat to Medium-Low and add the remaining 1/2 cup Heavy Cream, 1/2 teaspoon Paprika and 1 1/2 cups Shredded Cheese; mix completely.
  4. Lastly, add the Sour Cream and the other 1/2 of the chopped, Roasted Peppers, mixing thoroughly (add a bit of Chicken Broth if the consistency is too thick); add any Salt and Pepper at this point, if desired.

Putting it Together:

  1. Preheat oven to 350 degrees.
  2. To assemble the Enchiladas, I set up a “work station” as follows: A. 9″x13″ Baking Dish (may need 2) B. large plate with the stack of Tortillas C. Bowl of remaining Shredded Cheese D. The skillet containing the Chicken Filling mixture
  3. First, using a slotted spoon, spread about a 1/2 cup (+or-) portion of the Chicken Filling towards one end of the Tortilla Wraps and sprinkle with 1 Tablespoon of the Shredded Cheese; next, begin rolling the Tortilla wrap starting from the Chicken Filling end; place seam-side down in one of the 9″x13″ baking dishes; Repeat until all of the Tortilla Wraps and Filling are gone.
  4. Pour the Sauce over the tops of all of the Tortilla Wraps (Enchiladas) and spread out evenly to thoroughly coat; Sprinkle the top with any remaining Shredded Cheese (about 1/2 cup per dish).
  5. Bake, uncovered, for about 20 minutes or until bubbling.
  6. Serve with your favorite toppings: Sour Cream, Salsa, Cilantro, etc. Yum!
Dinner, Lunch, Main Dish



Barbecue-Ranch Dip/Salad Dressing

Barbecue-Ranch Dip/Salad Dressing

This Dressing/Dip is definitely one of my family’s favorites! I make sure to keep a fresh batch made at all times…my husband loves it as a dip for veggies and tortilla chips 🙂 And, my children love it as a salad dressing, baked potato topper and a dip for French Fries and Chicken Bites! It’s so easy to make and can be easily personalized to suit your family’s tastes by adding different herbs and spices 😉
Of course, a BIG “Thank You” to Ree Drummond (aka: “The Pioneer Woman”) for sharing the original version of this recipe!!! It’s a 5-Star recipe in our house!

  • 1 Cup Mayonnaise (I use Hellmann’s)
  • 1/2 Cup Sour Cream (I use Daisy Lite, but full-fat is fine, too)
  • 1/4 Cup Barbecue Sauce (I use Sweet Baby Ray’s, but you can use whatever bbq sauce you have on hand)
  • 3 Tbsp Dried Parsley Flakes
  • 1/2 tsp Garlic, minced (I use the already-minced garlic in a jar (usually found in the produce section))
  • 1/4-1/2 Cup Buttermilk (*usually only needed if you’re making a Salad Dressing; I make my own by adding 1 Cup Milk to 1 Tbsp Lemon Juice or White Vinegar; gently stir and let sit for 5 minutes)
  • 1/4-1/2 tsp Kosher Salt (optional)
  1. Gather the ingredients.
  2. Note: If using Buttermilk (usually only needed for the Salad Dressing version of this recipe; if you’re making this recipe as a dip, the Buttermilk is usually not needed) and you’re making your own, do so now by pouring 1 Tablespoon of White Vinegar or Lemon Juice into a 1-Cup measuring cup; then add milk (I use Whole Milk, but any fat % Milk is fine) to the Vinegar/Lemon Juice to almost fill the 1-cup measuring cup; gently stir and let sit for 5 minutes while preparing the remaining ingredients.
  3. While the Buttermilk is forming, place all of the remaining ingredients into a large bowl and whisk until thoroughly combined.
  4. To dilute/thin the dressing, add some Buttermilk, a little bit at a time, until you reach the desired consistency.
  5. Pour into a jar/vessel, cover with lid or plastic wrap and refrigerate until ready to use.
  6. Enjoy!
Appetizers, Hors d’Oeuvres, Salads, Side Dish, Snacks



Chopped Salad with Barbecue Ranch Dressing

Chopped Salad with Barbecue Ranch Dressing

Oh my gosh! I could eat this salad every day! The combination of the fresh, crunchy lettuce, the salty bacon pieces and the slightly sweet BBQ Ranch Dressing is something that words just cannot accurately describe!! I am forever indebted to Ree Drummond (aka: “The Pioneer Woman”) for sharing the original recipe of this awesome salad (“Cowboy Chopped Salad”), which I have made a few minor adjustments to to make it allergy-friendly and GF for my family 🙂 Enjoy!!!

The Bacon:

  • 12-15 Slices Thick or Regular Bacon (Cooked and chopped into bite-size pieces)

The Barbecue Ranch Dressing:

  • 1 Cup Mayonnaise (I use Hellmann’s)
  • 1/2 Cup Lite or Regular Sour Cream (I use Daisy Lite Sour Cream)
  • 1/4 Cup Barbecue Sauce (I use Sweet Baby Ray’s )
  • 3 Tbsp Dried Parsley
  • 1/2 tsp Garlic, chopped
  • 1 pinch Kosher Salt (to taste)
  • 1 pinch Ground Black Pepper (to taste)
  • 1/2 – 3/4 Cup Buttermilk (I make my own by pouring 1 Tbsp White Vinegar into a 1 Cup measuring cup and adding enough Whole Milk to fill the rest; gently stir and let rest for 5 minutes.)

The Salad:

  • 1 Large Head of Lettuce (I use Romaine Lettuce, but Iceburg, Green or Red Leaf Lettuce, etc. is great, too)
  • 1 Cup Grape Tomatoes (halved)
  • 1-2 Chopped Green Onions/Scallions (I use both the green and white parts)
  • 3 Cups Shredded Cheddar Cheese
  • Pico de Gallo (Topping; I use store-bought once my garden has gone dormant)
  1. While the bacon is cooking, begin making the BBQ Ranch Dressing.

The BBQ Ranch Dressing:

  1. In a medium-size bowl, whisk together all of the dressing ingredients, except for the Buttermilk.
  2. Once all of the ingredients are thoroughly combined, add the Buttermilk 1/4 cup at a time until desired consistency is reached. Reserve any leftover Buttermilk in the refrigerator to add to the dressing later, as it will thicken over time.
  3. Cover and refrigerate the dressing until ready to use.

The Salad:

  1. In a very large bowl, place all of the salad ingredients, except for the Pico de Gallo, and gently toss to mix (reserve some of the Cheese and Onions for toppings).

Putting it All Together:

  1. To serve the salad, you can set up a station with the large salad bowl as center stage with the Bacon served in a side bowl (for non-bacon-eaters), as well as the Pico de Gallo and any other toppings that you want to serve separately. You can also serve the BBQ Ranch Dressing separately or sparingly toss on the salad, so individuals can add more if desired 😉
Dinner, Lunch, Main Dish, Salads, Side Dish, Snacks



Sour Cream Chicken Tenders (Gluten Free)

Sour Cream Chicken Tenders (Gluten Free)

These baked Chicken Tenders turn out tender and juicy inside with a light and crispy outside every time. I bake these quite often for my family and always make a double batch to ensure there are plenty of leftovers for the next day 🙂 This dish is one of our son’s most-requested meals! Enjoy 🙂

The Sour Cream Marinade:

  • 2 Cups Daisy Lite Sour Cream (You may use Regular Sour Cream, if desired)
  • 1/4 Cup Fresh Lemon Juice
  • 4-5 tsp Worcestershire sauce
  • 2 tsp Paprika
  • 1/2 tsp Garlic, minced
  • 1 tsp Salt
  • 2 tsp Ground Black Pepper
  • 2 Packages (9-10 per pack) Chicken Tenders (rinsed and lightly dried with paper towels)

The Crispy Outer Crust:

  • 1 1/2-2 Cups Gluten Free Italian Bread Crumbs
  • 1/2 Cup Salted Butter, melted

Making the Sour Cream Marinade:

  1. In a large bowl, combine the first 7 ingredients and mix well. Set aside.
  2. Place the prepared Chicken Tenders into a large resealable plastic bag.
  3. Pour the Sour Cream marinade into the bag with the Chicken, close the bag securely, and then “smoosh” the chicken around to evenly coat with the marinade. Place flat in the refrigerator overnight (12-24 hours).

Breading the Chicken:

  1. When the chicken is ready to bake, preheat the oven to 350 degrees.
  2. Line a cookie sheet with parchment paper or foil (if using foil, spray with non-stick cooking spray); set aside.
  3. Pour the Bread Crumbs into a shallow bowl or dish and place beside the prepared cookie sheet.
  4. Remove the marinating Chicken from the refrigerator and place next to the dish containing the bread crumbs (I place mine in a large bowl to keep the bag from tipping over).
  5. Once your “station” is set up, remove a few (3-4) Chicken tenders from the bag and dredge them through the bread crumbs to evenly coat them. Then place onto the prepared cookie sheet. Repeat these steps with the remaining chicken.
  6. Once all of the chicken is prepared and lined up on the cookie sheet, drizzle them with the melted butter.
  7. Bake uncovered for approximately 15-18 minutes, depending on your oven, turning them over halfway through.
  8. Serve with your favorite sides and watch them disappear…I serve ours with my Homemade Ranch Dressing/Dip or my Honey Mustard Sauce/Dip 😉
Dinner, Lunch, Main Dish



Cheesy Yellow Squash Casserole (Gluten Free)

Cheesy Yellow Squash Casserole (Gluten Free)

This Yellow Summer Squash Casserole is SO easy and cheesy that it will quickly become one of your family’s favorites! It pairs nicely with a fresh green salad and your favorite protein…a perfect accompaniment for my Maple Glazed Salmon! Enjoy 🙂

  • 2-3 Large Yellow Summer Squash, thinly sliced ((or 5-6 Medium Squash))
  • 1 Tbsp Canola Oil
  • 1 Tbsp Salted Butter (I use Land O Lakes)
  • 1 Large Vidalia Onion, thinly sliced
  • 1/2 Cup Parmesan cheese, shredded
  • 1 Cup Shredded Cheddar Cheese (I used Medium Cheddar, but Mild or Sharp works, too!)
  • 1/2 Cup Lite Sour Cream
  • 1/2 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • 1/2 – 3/4 Cup Gluten Free Italian Bread Crumbs
  1. Preheat oven to 375 degrees.
  2. Grease a 2-quart casserole dish; set aside.
  3. In a large skillet, heat the Oil and Butter over medium heat until the butter is melted.
  4. Saute the thinly sliced Squash and Onion until both are soft. Sprinkle with the Salt and Pepper.
  5. Transfer the Squash and Onion to the prepared casserole dish and add the Parmesan, Cheddar and Sour Cream. Mix gently until well combined.
  6. Sprinkle the Bread Crumbs evenly over the top.
  7. Bake for about 30 minutes or until bubbly and the top is a light golden brown.
  8. Serve with a fresh green salad and your favorite protein….pairs lovely with the Maple Glazed Salmon!
Side Dish