Now it is time for dinner and I need something other than sweet breads and seasonal chutney's. Gotta feed the troops! I am in the mood for mexican. However it is almost 5 and my all day long method just is not going to cut it tonight. Normally I would yammer on and on about cooking the chili sauce from scratch. But I have gluten free green chili sauce that was sent to me and I am going to use it. If you are like me, about now you would open another tab and start searching for a good chili sauce. I made two batches. One red... a milder one for the kids, and one green... hot and spicy for Randy. It is on a rare occasion that I don't. But, if you are in a hurry and want something easier... this is your recipe.
adapted from MyRecipes.com
3 cups fat-free, less-sodium chicken broth
Reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken from pan; chill 15 minutes. Reserve broth mixture for another use. Shred chicken into bite-sized pieces.
Preheat oven to 350°.
Spread 1/4 cup Chile Sauce in the bottom of each of 2 (11 x 7-inch) baking dishes coated with cooking spray. Warm tortillas either on the stove or in the microwave in a tortilla warmer.
Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place 8 filled tortillas, seam-side down, in each dish; pour 1 1/4 cups of remaining Chile Sauce over filled tortillas in each dish. Combine cheeses in a bowl. Today I used a cheese alternative. Shhhhhh don't tell. No one noticed the difference. The cheese melts the same, tastes the same. Randy had seconds. We are not lactose intolerant, but for those who are... This is a great alternative.