Thursday, June 7, 2007

Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas

1/4 cup rice flour
1/4 cup dry milk
1 Knorr bouillon cube
1 Tbsp dry minced onion
2 cups water
8 oz sour cream
1 (16 oz) jar green salsa, I use Herdez Salsa Verde
1 (4 oz) can green chiles
2 cups chicken breast, cooked and shredded
2 cups cheddar cheese, grated
1 dozen corn tortillas

In a saucepan, mix rice flour, dry milk, bouillon cube, minced onion, and water. Whisk and heat until thickened, and then cool. Pour into a large bowl and add sour cream, salsa, and green chiles, and stir. In a 9x13 pan, spread a small amount of sauce. Layer 4 tortillas, chicken, sauce mixture, and cheese. Repeat layers two more times. Cover with foil and bake in a 350 oven 30 minutes, or until heated through.

So this recipe is one I adapted from my mother. It originally called for canned cream of chicken soup and green enchilada sauce, both which usually have gluten. The substitution of the homemade cream of chicken doesn't affect the taste, and the green salsa is a change I prefer. I think it gives the sauce more substance. Don't overcook, because the tortillas will turn to mush after a while.

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