Visit our main site:

Friday, May 01, 2009

Chicken Enchiladas

Makes a great rich and cheesy buffet dish.


2 tablespoon olive oil
2 green bell peppers, diced (2 cups)
1 small onion, chopped
2 cloves of garlic, crushed
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon black pepper
1 can (14.5 oz.) diced tomatoes
1 small can gluten free tomato sauce
1 jar salsa (16 oz)
1 tablespoon cilantro, chopped
1 whole chicken cooked, boned, shredded (about 3 cups)
1 tablespoon lime juice
6 corn tortillas
1 cup shredded Monterey Jack cheese (4 oz)
Gluten-free sour cream, jalapenos, cilantro


Preheat oven to 350°F. Saute the peppers, onion, garlic, chili powder, salt and pepper in olive oil. Stir mixture often until softened, about 3 minutes. Add tomatoes, 1 cup salsa, tomato sauce and cilantro. Cook for 5 minutes.

In large bowl combine chicken with lime juice; stir this into the tomato mixture. Spread ½ cup salsa in un-greased 13"x 9" baking dish; top with 3 corn tortillas (break in pieces to fill gaps). Top with chicken mixture; sprinkle with ½ cup cheese. Top with remaining tortillas. Spread with remaining salsa; sprinkle with remaining cheese.

Bake until cheese is melted, 15 minutes. Garnish with sour cream, jalapenos and more cilantro.

No comments:

Post a Comment