Another great gluten free recipe from Mrs. Loretta Baker!
Note: Can substitute beef or cheese for the chicken
1 chicken breast
1 tbsp. veg. oil or 2 tbsp. chicken stock
garlic salt (or salt and pepper) to taste
2 tablespoons chopped onion
Gluten Free corn tortillas
1/2 cup grated cheddar cheese
Cut chicken breast into 1/4″ slices and cook in frying pan in vegetable oil or chicken stock. Season with garlic salt or salt and pepper to taste. Add chopped onion and cook until translucent. Dip tortillas into Enchilada sauce, fill with chicken mix, roll and place in baking dish. Pour remaining sauce over them and top with about 1/2 cup grated Cheddar cheese. Bake at 325 degrees for about 15 minutes. Makes 12 enchiladas.
2 tablespoons chili powder
1 1/2 teaspoons corn or veg. oil
1 cup chicken broth or water
1 teaspoon garlic salt
1 1/2 tablespoons cornstarch
1 cup water
1/2 cup tomato sauce (optional)
In a saucepan with a heavy bottom, brown the chili powder in the corn oil over medium heat, stirring to keep from scorching. Add the broth (or water) and bring to a boil. Add the garlic salt and the cornstarch dissolved in the cup of water. Stir constantly to keep this from lumping (much like making gravy). At this point, taste and add more garlic salt, or dilute with tomato sauce if you desire. Makes 2 cups, enough for 12 enchiladas.
This recipe was taken from the “Gluten-Free Gourmet Cooks Fast and Healthy” by Bette Hagman.