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Mom’s Gluten Free Enchiladas

Crowd pleasing gluten free enchiladas filled with cheese, chicken and veggies!
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 5 People
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

  • 1 cup salsa
  • 4 cups diced or shredded cooked chicken (roughly 3 breasts)
  • 15 oz enchilada sauce
  • 9 gluten free tortillas (roughly 7-8 inches in diameter)
  • 2 cups shredded sharp cheddar cheese (8oz)
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup low-fat sour cream
  • 4 chopped jalapeños
  • 1 1/2 cup quartered cherry tomatoes
  • 1 bunch green onions
  • 2 cups fresh baby spinach leaves
Optional for Sides and Garnish
  • tortilla chips
  • white rice
  • avocado

Equipment

  • 9x13 casserole dish

Method
 

Prep
  1. Preheat oven to 400 degrees.
  2. Mix sour cream with enchilada sauce in medium bowl.
  3. Mix cheddar cheese with Monterey Jack in large bowl.
  4. Mix vegetables in large bowl.
  5. Coat the bottom of a casserole dish with enchilada sauce.
  6. Cover large plate in enchilada sauce.
Stuff n Roll
  1. Submerge one side of tortilla in sauce then flip and do the other side.
  2. Lay sauced tortilla flat on rolling plate.
  3. Add large pinch of chicken, cheese mixture, and vegetable mixture to the tortilla, and finish with a drizzle of salsa.
  4. Gently roll the tortilla.
  5. Carefully place in casserole dish with the folded side down.
Top
  1. Top rolled enchiladas with layer of enchilada sauce, saving 1/3-1/2 cup to add after baking.
  2. Sprinkle any remaining cheese over enchiladas.
Bake
  1. Cover and bake for 25-30 minutes until bubbly.