Okay, thus I actually wished to place up a instruction for gluten-free chicken enchiladas. I grew up gaga the chicken enchiladas that my mama created, however they're undoubtedly not gluten-free or very all that healthy owing to the cream of soup. Canned soup isn't gluten-free and filled with loads of alternative ingredients.
I accustomed love the things, till I finished uptake it and commenced creating sauces from scratch, that I noticed however offensive canned soup is. I mean, I’m not even positive I might eat it if it'd keep Maine from dying, that I extremely doubt that state of affairs would even come back up since it barely has biological process worth.
I typically build an easy bechamel for things like these, however I wished to create it even easier and creamier for you, thus you don’t even ought to build a sophisticated sauce. I conjointly love however there area unit white beans in these, thus there's one thing within the tortillas besides simply chicken and sauce.
The white beans not solely add texture and volume, they add a healthy, low-fat macromolecule and makes them additional like beef enchiladas. I’m undecided why my mom’s instruction didn’t have them, cause it simply is sensible that they must have them if you question me.
They are nice for an easy dinner and supply an excellent leftover meal. I’m not ordinarily an enormous fan of leftovers, however I swear these style higher the second night cause the sauce melds into the tortillas and therefore the inexperienced chili flavor spreads throughout the sauce so that they area unit even additional flavorsome.
These area unit a extremely smart instruction to own fun creating together with your kids associate degreed obtaining an mechanical system going with everybody serving to with a section of putt these along. Plus, I don’t recognize what it's concerning serving to, however whenever my kids facilitate build dinner they're continually far more excited concerning uptake it.
INGREDIENTS :
- 8 oz Cream Cheese (softened)
- 8 oz can Green Chiles (chopped)
- 15 oz can White Beans drained (canned Northern Beans *)
- 1 Small Yellow Onion (chopped)
- 2 Large Chicken Breasts (cooked and shredded)
- 14 oz Green Enchilada Sauce (gluten-free)
- ½ Tbl Olive Oil
- ¼ tsp Garlic Powder
- 2/3 Cup Sour Cream
- ¼ tsp Real Salt
- 8–10 Gluten-free tortillas (corn or gluten-free flour * tortillas)
- 12 oz Monterey Jack or Colby Jack cheese (shredded)
INSTRUCTIONS :
- Place the olive oil and chopped onion in a saucepan. Saute on medium/high heat until onion is soft and translucent, about 4-5 minutes.
- While the onion is cooking, place the cream cheese in the base of a stand mixer and beat with a paddle until smooth. Add the green chilies and beans and mix in until beans are slightly smashed.
- Add 2/3 of the onion to the cream cheese mixture. Set saucepan with remaining onion aside.
- Mix the onion and the shredded chicken into the cream cheese mixture.
- Place the saucepan with reserved onion back on medium/high heat. Add the enchilada sauce, garlic powder, sour cream, and salt to the saucepan and bring to a boil, whisking together until smooth. Remove from heat.
- Preheat oven to 350 degrees.
- Pour 1/3 of the creamy enchilada sauce into a 9×13 baking dish and spread to cover.
- Heat the tortillas for a minute in a frying pan or in the oven so they are soft and pliable and don’t break when folding.
- Divide the cream cheese/chicken filling between 8-10 tortillas. Sprinkle a bit of shredded cheese on top of the filling in each tortilla.
- Roll up the tortillas into enchiladas and place side by side in prepared dish.
- Top the enchiladas with the remaining sauce, spreading the sauce across the tops of the enchiladas. Sprinkle remaining shredded cheese over the top.
- Bake for 35-40 minutes, or until cheese is melted and sauce is bubbling.
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