I was certain that I had accidentally thrown this recipe away and was thrilled to find it tucked back in a drawer. Since eliminating gluten and lactose, there are a few foods that I really miss...chicken enchiladas are one of those foods. These enchiladas are not only delicious, but safe for celiacs and those with lactose intolerance. I'm making these tomorrow!!!
salt and pepper
3 boneless chicken breast halves, cooked and shredded
2 tbsp canola oil
2 cloves garlic, minced
1/4 cup corn starch
1 tsp. ground cumin
1 small can green chiles
1 can (14.5 oz) GF chicken broth (or homemade)
8 corn tortillas
1/2 cup extra sharp cheddar cheese
In a medium saucepan, heat oil over medium heat. Add garlic and cook for about a minute. Add cornstarch, cumin and chiles; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to boil. Reduce to a simmer, and cook, whisking occasionally until sauce has thickened slightly, about 5 minutes. Season with salt and pepper. Add chicken to sauce, combine.
Pour 1/4 cup of sauce into bottom of 8 inch square baking dish; set aside. Stack tortillas and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly and arrange, seam side down, in baking dish. Cover with remaining sauce and top with cheese.
Bake in 400 degree oven until hot and bubbling, about 15 minutes. Cool slightly before serving.
(Another option is to prepare layered enchiladas. After pouring 1/4 cup of sauce into baking dish, layer tortillas and sauce (repeating and ending with sauce on top). This method will require more tortillas. Bake as instructed above.)