This past few weeks have been a whirlwind for me and my blog. I want to thank all of you that has helped make it successful. Every day I meet new readers and answer questions and sometimes do more research to answer questions. Gluten free food has come so far since I started this blog. Every day there are more and more easy accessible foods to eat. My warning: be careful! As more and more companies hop on the chance to get their brand into this niche market, I am finding more and more processed foods that are gluten free. I prefer whole foods. Substituting wheat for rice or corn but then adding all the other chemically processed ingredients is just going to cause another kind of illness to rear its ugly head. Eat whole, you will thank me later. =)
So today I bring you some yummy gooey enchiladas that will be gobbled up fast! I loved these and could not resist having seconds. It is easy to make too!
Gluten Free White Chicken Enchiladas
adapted from Joyful Momma's Kitchen
12 corn tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
2 Tbsp. all purpose gluten free flour (today I used Manini's Gluten Free Multi-Purpose Flour)
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chili's
I start off by softening my corn tortillas. I do this in a tortilla warmer, but you can wrap them in a damp paper towel and microwave for 30 seconds, or you can also wrap them in foil and place them in the oven until they are warm. However you like to do it, is fine.
Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese.
Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 20 min and then under high broil for 3-5 min to brown the cheese. Serve!