The past few months I've slacked a bit on my gluten free diet and my body hates me for it. On New Years, I rang in 2018 from the guest bedroom at our friends lake house where I was completely spent from a 4-hour flu-like spell/reaction to a plate of pasta at dinner. This wasn't the first time I reacted that way from regular pasta and I realized how serious my allergy to wheat is (at home I always eat GF pasta) and decided to start taking it more seriously.
For dinner earlier this week, I decided to whip up a new recipe for gluten free chicken enchiladas. Dan and I love us some Mexican food, so I decided to make the recipe "safe" at home.
One of the things that many people don't think about with gluten free eating is that it's not just obvious bread products that you need to watch for, but even sauces and pre-made mixes. On the bright side, I'm eating much healthier because 90% of what I'm making these days is from scratch!
Enchilada Sauce Recipe:
3 tablespoons olive oil
4 tablespoons GF rice flour
2 tspn garlic powder
1 c chicken broth (I just added water to the chicken I cooked and used the "broth" of that instead of sodium-filled store bought)
1 1/2 c water
Dashes of hot sauce (I used Frank's) to your desired heat
In a saucepan, mix all the spices, flour and oil. Heat while whisking until fragrant, about 3 minutes. While you whisk, you want to add the chicken broth and water until it's smooth and there aren't any flour clumps. Allow it to come to a boil and then simmer a few minutes to thicken.
1 package of boneless, skinless chicken breast (cooked + shredded)
1 pack of GF Corn Tortillas
Enchilada Sauce (recipe above)
4 oz Cream Cheese (softened)
8oz bag Shredded Cheese
1 Onion (diced)
Preheat the oven to 350 degrees. Put the shredded chicken into a mixing bowl with the diced onion, about 1/3 of your enchilada sauce and about half of the shredded cheese. Mix well.
Next, you'll pour a thin layer of the enchilada sauce into the bottom of the baking dish you're using.
Take the cream cheese and spread a thin layer onto each tortilla. Fill each tortilla with the chicken mixture. Roll, and put into baking dish. Pour the remaining enchilada sauce over top with the other half of the shredded cheese. Bake at 350 for 40 minutes.