Gluten-Free Chicken Enchiladas
When enchiladas are served in Mexico, they are often a bit heavy and meaty, but these chicken-filled tortillas are light and delicious. You can make this your own by choosing your favourite salsa. Some like it mild, while others like it hot. You can substitute chicken with beans and rice if you want to go vegetarian. No matter what you your preference, this dish is great made ahead and then placed in the oven when you are ready to eat.
See our Creamy Cheese sauce here!
- Your favourite salsa
- Corn tortillas
- Massel's Creamy Cheese Sauce
- Shredded chicken
- Cheddar cheese, shredded
Preheat oven to 180°C/350°F.
Use cooking spray or oil on the casserole dish in which you will be putting enchiladas.
Prepare Creamy Cheese Sauce, if you do not have any handy.
Wrap your tortillas in a damp paper towel and microwave for 15 seconds. They will be more pliable to work with.
Fill a shallow, wide bowl with your favourite salsa.
Coat your chicken with creamy cheese sauce.
Dip tortilla, one at a time, in salsa and then fill with cheese chicken mixture. If you like it really cheesy, add some shredded cheese to this step.
Roll up tortilla and place in dish. Continue until all the dish is filled up with rolled tortilla.
Pour cheese sauce and salsa over the top of the rolled tortillas.
Top with shredded cheese.
Bake for 45-60 minutes. You want to heat through and see all the cheese melted.