Instructions

Wrap your gluten free corn tortillas in a paper towel and microwave for 30 seconds to heat them up so they are flexible.

Spread about ½ cup of enchilada sauce over the bottom of a microwave safe rectangle casserole dish.

Mix the chicken with any desired filling ingredients and about 1 cup of enchilada sauce.

Dip each tortilla in the remaining enchilada sauce. Fill each tortilla with 2 ½-3 Tablespoons of filling, and roll. Place in the pan, seam side down, and repeat with the remaining tortillas and filling.

Spread any remaining enchilada sauce over the top of the enchiladas. Sprinkle with the shredded cheese.

Microwave for 5-7 minutes, or until the cheese is melted, the sauce is bubbly, and the enchiladas are heated through.

Notes

For the Enchilada Sauce

3 Tablespoons oil

3 Tablespoons gum-free gluten-free rice flour blend, (I used my blend )

¼ cup red chile powder (or chili powder)

2 teaspoons ground cumin

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon dried oregano

salt, to taste

1 ½ cups chicken broth

1 ½ cups water

For the Enchilada Sauce

In a saucepan mix together all the spices, the flour, and the oil. Heat while whisking until fragrant about 3-5 minutes (you want the floury taste to cook out also.)

While whisking add the chicken broth and water and whisk until smooth. Heat until the sauce comes to a boil, and then simmer for 2-3 minutes or until the sauce is thickened.