I finally mastered the green chili enchilada recipe using a can of gluten-free cream of chicken soup (it was runny the last time I tried). I followed the recipe we posted before. This time I boiled the can of soup first and slowly whisked in rice flour one teaspoon at a time until desired thickness. It was so good our little family ate the entire thing. My toddler had three helpings. Yummy.
I will repost the adjustment to the recipe that worked for me.
Green Chile Chicken Enchiladas
1 can of gf cream of chicken soup
3-4 teaspoons of rice flour
8 oz sour cream
1 small onion, diced
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 boil the soup and gradually add the rice flour with a whisk until desired thickness (will thicken upon cooling). Set aside to cool. Pour into a large bowl and add sour cream, salsa, and green chiles, onion, 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.