DORI’S CHICKEN ENCHILADAS (Gluten Free)
1/2 c. onion
1 clove garlic
1 c. chicken broth
1 c. tomato sauce
2 tbs. chili powder
Salt and pepper to taste
Shredded Mexican Mixture cheese
Four Mission Gluten Free Tortillas
2 cooked and shredded chicken breasts
Sour cream, salsa, guacamole
Heat 2 tbs. oil and saute the onion and garlic. Add chicken broth, tomato sauce, chili powder and salt and pepper. Cook for about 5 minutes. Dip tortillas in sauce and fill with chicken. Arrange in baking pan. Pour remaining sauce over enchiladas and top with shredded cheese. Bake at 350 degrees until heated through and cheese is melted. Top with extra sauce, shredded lettuce, and desired toppings.
NOTE: I double the sauce recipe as we like plenty of sauce, and I often use extra sauce for breakfast omelets.
Tendrás un día agradable,
(Have a nice day!)