The BEST Green Chile Chicken Enchiladas Ever, Gluten Free Of Course!

Hello again! Today, I'm making my mom's friend's recipe she made up 20 years ago. Let's get started.

Read through the recipe first, gather your ingredients, and then preheat the oven to 350 degrees. We use convection bake but regular bake is fine also.

Here is the flour I use:

Here is the pan we will be using. Grease the bottom with some butter or oil spray (don't use PAM, as it makes it taste weird). If you need it, ask a parent to help on this part.

First, get 2 cups of chicken and combine it with 1 cup of shredded cheese. My mom buys a whole chicken and cooks it on the stove for hours with spices and vegetables. She then reserves the broth and shreds the chicken.

Take a dozen or so gluten-free corn tortillas; most corn tortillas are gluten free, but not all, so check the label. Then, wrap them in a paper towel and microwave for 1 1/2 to 2 minutes until they are soft, warm, and will not break apart when being filled. Put enough chicken mixture into each tortilla so it takes up about 1/3 of the tortilla. Then ROLL up the tortillas like burritos. If you aren't able to roll them, you can fold them like I did--like tacos. They taste the same. :D

Once you have 2 or 3 layers (enough to mostly fill the baking pan), using all the filling.

Then, get out a small saucepan (another term). Put a 1/3 cup of butter into the pan. Put the pan on medium high, and wait for it to melt completely.

It should look like this when it is melted.

Then put in two tablespoons of the gluten free flour shown above (cornstarch may work also but this flour is best). Whisk the two together completely until lumps disappear.

Once it is mixed, it looks like this:

Add 2 cups of chicken broth. If you don't have chicken broth, you can use water but you MUST add flavors like garlic powder, salt, pepper, etc to add in the tastiness.

Once the mixture has thickened, add one to two cans of chopped green chilis. Any brand will do. You will know it is thick when it starts to bubble and look like yogurt consistency. The actual term for thickened is reduced.

Whisk in the chilis to the thickened mixture.

Add two cups of plain greek yogurt. The original recipe called for sour cream but we like to eat healthy and greek yogurt tastes better, has more protein and loads less fat. The texture is nicer also, creamier.

With everything added, it should look like this, and smell delicious.

Pour the mixture over your filled enchiladas so it covers the entire top evenly.

Finally, add enough cheese to cover the top. We like a lot of cheese. You can use any kind but we prefer the Mexican cheese shredded blend. Monterey Jack or Cheddar are also good.

Cook at 350 for 20-25 minutes until cheese is melted and bubbling. Then broil for 3 minutes to get that cheesy crust on top.

Serve the deliciousness and eat another yummy gluten free meal!!

Let me know if you try it! and what gluten free meals you have made this week.