Creamy Gluten Free Chicken Enchiladas

I should really call these my husband's favorite enchiladas but creamy & chicken explain them a little better for the rest of you... ;) He requested these for his birthday so you can imagine they must be good. They're even really good dairy free which surprised me! Of course you don't have to make them dairy free if you're not allergic but I thought I would include what I used just in case. 

I know what you're thinking though... "Ugh. Enchiladas are a lot of work..." If this recipe is too "involved" for you... ha ha...try my Enchilada Casserole. It's super easy to throw together and yummy as well! It just uses a red sauce instead.

Enjoy!

Creamy Gluten Free Chicken Enchiladas

(Gluten Free, Can be Dairy Free)
Adapted by jalene from a recipe by my husband's sister

Makes 8 Enchiladas
Ingredients: 

• 1 (10.75oz) can gluten free cream of chicken soup (I used my recipe-try it, it's super good!)
• 10oz sour cream (I used Tofutti Milk Free Better Than Sour Cream)
• 1 (4oz) can of diced green chilies
• 1 (10oz) package of cheese, grated (I used Follow Your Heart's Vegan Mozzarella to keep it all white but you could use Cheddar instead) (Medium cheddar tastes awesome!)
• 3 chicken breasts, cooked and shredded 
• 1 package (8) Gluten Free Tortillas (I used Rudi's)

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Directions: 

1. Warm a large pan over medium heat on the stove top. Preheat your oven to 350 degrees F. Get out a 9x13 inch pan and set aside. 
2. In a large bowl combine the cream of chicken soup, sour cream and green chilies. Slightly coat the 9x13 pan with this mixture. Set aside. 
3. Heat each tortilla for 1-2 minutes on the stove until warmed and flexible. 
4. Fill each tortilla with 1 Tbsp of the sauce mixture, 2 Tbsp of the grated cheese, and 1/3 cup of the chicken. Roll up and place into your 9x13 pan. (See picture above.)
5. Pour the remaining sauce and cheese on top. 

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6.   Cover with foil and bake for 35 minutes or until hot and bubbly. If you're using Vegan (dairy free) cheese, you may want to uncover the enchiladas and broil the top until they start to turn golden brown. 

Serve hot. Goes great with salad, my Mexican Rice, avocados, salsa, or any other side dish or veggies you prefer. 

Store leftovers in an airtight container in the refrigerator for up to 3 days. 

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Snacks, Oatmeal, and a Pink Cake...

Pretty in pink in her dress up clothes ;)

My daughter Audrey is hilarious. For her birthday the other day I asked her what she wanted to eat for dinner. Now, granted, I can make just about anything you can imagine gluten and dairy free for her but instead she replies, "Snacks. Snacks and oatmeal. And a pink cake." 

Ha ha. That girl. 

So here's birthday wishes come true Audrey! Ps... We ended up going out to eat at her favorite gluten free burger place (Astro Burger in Draper, Utah) instead of having oatmeal.  If you're ever in the area you should try it! They're SOOOOOOO good. If you're looking for other great restaurants that may be in your area, visit our Gluten Free Restaurant Page. It's extremely helpful when you're looking to eat out!

Oh, and don't worry, she got her snacks and oatmeal too. ;)

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