|10 min||10 min||5|
|12 small tortilla(s)||Tortilla, corn (or any gluten free variety)|
|1/2 cup||Enchilada sauce, canned (to line the bottom of the pan)|
|1/2 cup||Cilantro (coriander) (for the filling)|
|2 cup shredded||Chicken, cooked (for the filling)|
|1 cup||Enchilada sauce, canned (for the filling)|
|2 cup||Enchilada sauce, canned (to dip tortillas)|
|1 cup, shredded||Cheddar cheese|
|2 tsp||Onion powder (for sauce)|
|1 tsp||Oregano, dried (for sauce)|
|2 tsp||Garlic powder (for sauce)|
|1/4 cup||Chili powder (for sauce)|
|3 tbsp||Barley flour (or rice flour, for sauce)|
|3 tbsp||Extra virgin olive oil (for sauce)|
|1 1/2 cup||Chicken broth (stock) (for sauce)|
|1 1/2 cup||Water (for sauce)|
|1/8 tsp||Salt (to taste, for sauce)|
1. For the Enchiladas: If tortillas were stored in the fridge, or are not very flexible, wrap them in a paper towel and microwave for 30 seconds to heat them up.
2. Spread about ½ cup of enchilada sauce over the bottom of a 9x13 glass (microwave safe) pan.
3. In a medium bowl, mix the cilantro, chicken, and about 1 cup of enchilada sauce together so that they are evenly combined. This is the filling for the enchiladas.
4. Pour 2 cups enchilada sauce into a wide bowl. Dip each tortilla into the enchilada sauce, fill with 2½-3 tablespoons of chicken filling, and roll. Place in the pan prepared with the enchilada sauce and repeat with the remaining tortillas and filling.
5. Spread any remaining enchilada sauce over the top of the enchiladas. Sprinkle with the shredded cheese.
6. Microwave for 5-7 minutes, or until the cheese is melted, the sauce is bubbly, and the enchiladas are heated through.
7. To make enchilada sauce from scratch:
8. Serve and enjoy!
You can use store bought or homemade enchilada sauce for this recipe!