{"id":18466,"date":"2012-07-27T00:07:11","date_gmt":"2012-07-27T07:07:11","guid":{"rendered":"http:\/\/www.raisingjane.org\/journal\/?p=18466"},"modified":"2012-07-27T00:07:11","modified_gmt":"2012-07-27T07:07:11","slug":"todays-recipe-chicken-enchiladas-gluten-free","status":"publish","type":"post","link":"https:\/\/www.raisingjane.org\/journal\/18466","title":{"rendered":"Today’s Recipe: Chicken Enchiladas (gluten-free!)"},"content":{"rendered":"

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CHICKEN ENCHILADAS (gluten-free)
\nPREP TIME: 30 MINUTES
\nCOOK TIME: 30 MINUTES
\nMAKES: 6 ENCHILADAS<\/p>\n

1\u00a0\u00a0 \u00a0cup sour cream
\n\u00bd\u00a0\u00a0 cup salsa
\n2\u00a0\u00a0 \u00a0boneless, skinless chicken breasts, cooked and diced (about 1 lb)
\n2\u00a0\u00a0 \u00a02.25 oz cans sliced black olives, drained
\n8\u00a0\u00a0 \u00a0ozs pepper jack cheese, grated
\n6 \u00a0\u00a0 flour tortillas (for gluten-free enchiladas, try brown rice tortillas)<\/p>\n

1. Preheat oven to 350\u00b0F. In a large bowl, combine sour cream and salsa. Remove about \u00bd cup of the mixture and set aside. Add chicken, olives, and about half of the shredded cheese to the remaining sour cream and salsa mixture. Stir to combine.
\n2. Lightly butter a 9\u201dx13\u201d baking dish. Fill each tortilla and roll it up, securing each end. Place the enchiladas into prepared baking dish.
\n3. Pour reserved sour cream and salsa mixture over the enchiladas and top with remaining cheese. Bake for about 30 minutes, or until cheese is browning and enchiladas are heated through. Serve with salsa and rice.<\/p>\n

Preheat oven to 350\u00b0F and gather ingredients.<\/p>\n

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Add 1 cup of sour cream to a medium bowl.<\/p>\n

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Pour in \u00bd cup of salsa.<\/p>\n

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Mix well.<\/p>\n

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Remove about \u00bd cup of the mixture and set aside.<\/p>\n

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Add 2 cooked and diced boneless, skinless chicken breasts to the remaining sour cream and salsa mixture.<\/p>\n

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Add 2 drained 2.25 oz cans of sliced black olives.<\/p>\n

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Add 4 ozs of grated pepper jack cheese.<\/p>\n

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Stir to combine.<\/p>\n

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Lightly butter a 9\u201dx13\u201d baking dish.<\/p>\n

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Spoon about \u00bd cup of the mixture onto a tortilla. (For gluten-free enchiladas, use brown rice tortillas.)<\/p>\n

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Lift up the sides of each tortilla and gently press the filling over to one side of the tortilla.<\/p>\n

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Fold over the edge of the tortilla that is closest to the filling.<\/p>\n

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Fold in both ends as you roll.<\/p>\n

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Place enchilada into prepared baking dish.<\/p>\n

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Repeat this process with the 5 remaining tortillas.<\/p>\n

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Pour the reserved sour cream and salsa mixture over the enchiladas.<\/p>\n

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Top with remaining 4 ozs of pepper jack cheese.<\/p>\n

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Bake for about 30 minutes, or until cheese is browning and enchiladas are heated through.<\/p>\n

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Serve with salsa and rice.<\/p>\n

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