Chicken Enchiladas

This was one of our favorite recipes before our house became gluten free.  All I had to do is make my own cream of chicken soup and use corn tortillas to make this recipe gluten free so we could enjoy it again.

Chicken Enchiladas

4 whole chicken breasts, cooked, boned, cubed
2 10-3/4 oz cans worth of cream of chicken soup--(see the recipe for the cream soup substitute)
1 4-oz can diced green chilies, mild
1/2 cup chicken broth
12 oz grated cheddar cheese
12 oz grated monterey jack cheese
1 pint sour cream
3 green onions, chopped
corn tortillas

Cook chicken until tender.  Reserve broth.  Cool, and cut into cubes.

Set aside chicken and 1/3 of the cheese.  Mix together all other ingredients except tortillas, chicken and 1/3 of cheese.

Set aside 1/3 of the sauce mixture you just mixed.  Add the chicken to the 2/3 of sauce mixture you have left.

Spoon 2-3 tablespoons of the sauce mixture containing the chicken into a tortilla and roll it up.  Place in a rectangular Pyrex baking dish across the width.  Continue rolling and placing them close together until all are rolled.

Pour the other 1/3 of sauce mixture over the rolled tortillas and sprinkle the rest of the cheese on top.  Bake uncovered at 325-350 degrees for 45-60 minutes.



I previously posted a recipe for a gluten free cream of chicken soup substitute.  The address for the recipe is:

 http://www.cooks.com/rec/view/0,1648,152182-252201,00.html