(Photo from our Instagram)
Happy Thursday, y’all! We’re back from Thanksgiving break, fatter and happier. After a marathon of holiday baking, I thought I might take a break and post a really simple dinner recipe. I actually feel weird calling it a recipe, because it’s really just something you assemble. For that reason, I’ve put this in our Easy Peasy category, which we use for really simple non-recipes like these! (For fun, we have two other Easy Peasy posts, a trail mix and a yummy smoothie.)
This is one of my favorite things to make for guests, because it’s really tasty and really, really easy to pull together. I’ve already made this a couple of times this holiday season when we’ve had company over, and it’s always a crowd pleaser. Also, as a bonus, it looks and tastes like I spent an entire afternoon cooking this meal. False. It takes me about 30 minutes of assembly, which includes 5-10 minutes of acting out scenes from The Office for my husband/baby.
In short, cooking this meal will make you a hero and you’ll look good doing it. Recipe below!
Rachel
p.s. This recipe makes enough to serve 4 (12-14 enchiladas) with leftover chicken that I typically use for tacos or quesadillas later. If you want to double the recipe, I recommend doubling the ingredients except for the chicken, which you should have enough of. I also highly recommend shredding your own cheese instead of buying something pre-shredded. It makes all the difference in this recipe!
Gluten Free Chicken Enchiladas
Print recipeIngredients
- 1 rotisserie chicken (check ingredients to verify that it is gluten free)
- 1 packet Frontera green chile enchilada sauce
- 1 8 oz block monterrey jack cheese (shredded)
- 12-14 corn tortillas
Note
This recipe makes enough to serve 4 (12-14 enchiladas) with leftover chicken that I typically use for tacos or quesadillas later. If you want to double the recipe, I recommend doubling the ingredients except for the chicken, which you should have enough of. I also highly recommend shredding your own cheese instead of buying something pre-shredded. It makes all the difference in this recipe!
Directions
| Step 1 | |
| Remove all of the chicken and tear into medium-sized pieces. Set aside. Shred cheese. Set aside. | |
| Step 2 | |
| Heat 3-4 tortillas in the microwave for 20-30 seconds until warm and soft. (This makes them pliable enough to roll). Place 5-6 pieces of chicken and a tiny handful of cheese on each tortilla. Roll each tortilla into an enchilada and place fold side down in a large baking dish. Repeat until you have 12-14 enchiladas. Pour sauce over the enchiladas, making sure to get the edges as well. Top with shredded cheese. | |
| Step 3 | |
| Place in 350 degree oven until cheese is melted and sizzling a bit. Serve with sour cream and/or fresh cilantro. | |
