- 1/2 lb. boneless chicken breasts
- 1 Tbsp. GF taco seasoning
- 1 tsp. cayenne pepper (if you like things spicy)
- 2 Tbsp. oil
- 8 corn tortillas
- 1 cup heavy cream
- small can diced green chiles
- small can diced jalapenos
- 1/2 cup shredded queso cheese (or any shredded cheese variety)
I usually make my chicken in the crockpot. I just sprinkle with the taco seasoning and cayenne pepper and cook until it is shreddable. But you can just as easily use leftover chicken breast or rotisserie chicken. The key is adding the spices to it though before you put it into the tortilla. If using already cooked chicken, just add it to a skillet with a little bit of oil and spices and maybe some water and let simmer 10 minutes or so so the chicken can absorb the spices. Remove the cooked chicken (from crockpot or stove) and place into a dish and shred with a fork. You can also add a little salsa to the shredded chicken if you want more of a kick.
Heat about half the oil in a skillet and add the tortillas one at a time just enough to soften them. If you don't so this they will break on you when rolling up with the chicken. Remove from pan after about 15 seconds on each side. Place on paper towel lines plate and blot some of the oil off each one.
To assemble the enchiladas: Preheat oven to 400 degrees. Add the chicken mixture and cheese to the tortilla and roll up.
I served with Charro Beans and Mashed Chile Con Papas.
*As with all our gluten free recipes, check each individual ingredient you buy for gluten free confirmation.