Rotel King Ranch Chicken
(otherwise known as Gluten Free Chicken Enchiladas)
1/4 cup margarine
1 small onion, diced
1 small bell pepper, diced
2 cups water
1/4 cup rice flour
1/4 cup dry milk powder
1 chicken bouillon cube
2 cans Rotel diced tomatoes and chiles
2 cups shredded cooked chicken2 cups shredded cheddar jack cheese
12 corn tortillas
In a large skillet, melt the butter. Add the onion and bell pepper and saute for a few minutes until tender. Add the water, rice flour, dry milk, and bouillon cube. Stir well and cook until slightly thickened. Add the Rotel and chicken and stir. Remove from heat.
In a 9x13 pan, spoon a little sauce on the bottom. Layer 4 corn tortillas, 1/3 sauce, and cheese. Repeat 2 more times.
Bake at 325 for 40 minutes or until bubbly.
I love this version of chicken enchiladas. The tomatoes and chiles give it a different flavor, plus add a little zip. Seriously, everyone loves this recipe.
In the regular recipe found here, they use cream of chicken soup, but that is why we use the rice flour, dry milk and bouillon. It's a homemade version of the canned stuff. They also only use 1 can of Rotel, but I like 2. I don't know why, I just do.
Do you love my styrofoam plate? We're all about the high class here at kill.the.gluten.