My friends always ask me for
So I decided to start posting them.
I've been making these enchiladas a lot lately.
They are addicting.
And they make an excellent lunch the next day.
(If I can keep Husband from eating them all).
The most important part of this recipe,
is the gluten-free sauce.
Who has time to make this from scratch?
This stuff is amazing.
4 chicken breasts, boiled
shreded cheese, we like monteray jack or colby jack
diced green onions
These ones are brown rice,
which I like because they are bigger.
You can also use corn tortillas.
After boiling the chicken,
shred it into small pieces with your fingers.
Place chicken, tomatoes, onions, and cheese on a tortilla.
Hint: It helps the rolling process if you microwave the tortillas
between moist paper towels.
Place six enchiladas in a tray,
pour sauce over top and bake.
I usually bake at 350 for about 10-15 minutes.
Melt some shredded cheese on top,