Saturday, November 3, 2007

Green Chile Chicken Enchiladas

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.


Let Them (not) Eat Cake said...

Hey guys-

I made this last night, it was pretty good! I see how it could have been soupy though without boiling the cream of chicken down.

My only thought is that mine turned out really salty. I don't know if it was the salsa verde or what, but it was still good. I'm hoping the leftovers are good today!

Thanks for another good recipe!

liz said...

yay thanks for letting us know how it went.

this is our fav meal as a family (when i get it right that is). thanks for the hint about the salt, I didn't notice but will seek it out next time I make it and see if I can tell.

Tom G said...

Sounds like a great recipe, but I haven't been able to find GF cream of chicken soup. What's the brand and what store carries it? Thanks.

Meggen said...

Hi Ladies! I've been diagnosed Celiac for two months and I am so glad that I found your blog. Thank you for the great recipes. I made this casserole last night for a group of friends that aren't Celiac and we have no leftovers! Thanks again I will definitely make this one over and over!

Karen said...

I substituted Classico Alfredo Sauce for the COC soup since I can't get it near me. This turned out delicious. I thought it was a bit salty when I tasted the first bite but quickly got used to it and nobody else thought it was salty at all.
You don't have to thicken the Alfredo Sauce, it's perfect. Use the entire jar and follow recipe as usual.
I stuck it in the broiler afterward to brown the top and garnished with chopped green onions.
My kids and husband loved this so it's going in my recipe file.
Thank you for the recipe!

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