I love enchiladas and making gluten-free enchiladas is so easy! My dad taught me this simple recipe years ago. I made a lot, so we could have it for lunches throughout the week. If you are looking for a one night meal just cut down on some of the ingredients; a lot of this recipe is made to taste.
When my dad taught me this recipe we used 505 Green Chile Sauce, but I have not been able to find it in Austin, so instead I have been using Green Chile Stew (sold at HEB).
4 Chicken Breasts
12 oz Cheddar Cheese
1 cup Green Chili Sauce
1/2 cup Sour Cream
A pack of White Corn Tortillas
To begin, bake 4 chicken breasts for 25 minutes at 350 degrees. Then use a a fork to shred the chicken breasts.
Place the shredded chicken in a bowl. Add the sour cream, half a cup of the green chili sauce, and some of the cheese (save enough to sprinkle on top at the end) and mix. This is where the mix to taste comes in. If you feel as if you want your mixture creamier, add more sour cream. If you want it spicier, add some adobo chili sauce!
Then fry each tortilla on the stove top to soften them up. As each tortilla is ready fill it up with the chicken mixture and roll it so the open part is at the bottom of the pan.
After the pan is full of enchiladas spread the remaining green chili sauce and cheese over the top. (I also spread any left over chicken mix on top. )
Then put some tin foil over the dish and let cook for 25 minutes at 350 degrees. When the time is up remove the foil and turn the oven to broil for a couple more minutes just to brown the cheese on top. Be sure not to walk away while doing this though, the cheese will start to burn before you know it if you aren't paying attention.
Let cool before serving and enjoy! If you try it out, let me know it goes!