Recipe: Chicken Chile Enchiladas (gluten free)

Here is a recipe that I got from my friend Beverly. I have tweaked the recipe slightly from the original and it is a family fav! Pictured above are the ingredients you will need (green chiles not pictured)

INGREDIENTS

3 c. shredded cooked chicken (I shred chicken off one rotisserie chicken from Costco)

1 4 oz can diced green chiles

1 t. salt (optional)

1 10 oz can green chile enchilada sauce

5 oz can evaporated milk

package of 10 corn tortillas (white or yellow)

2 cups shredded monterey jack cheese

DIRECTIONS

Shred all the meat off the rotisserie chicken and put into large bowl. Stir in the diced green chiles and salt. Set aside. Take two paper towels, wet and wring out excess water. Take 3 corn tortillas and wrap them up into the damp wet towels. Microwave for 30 seconds. This will soften the tortillas and prevent them from splitting when you roll the meat up inside them. (you may also fry them in oil, my method has much less calories though!)

Take one tortilla at a time and place approx 1/4 cup of the meat mixture in a line in the middle of the tortilla. (as seen above) Fold one side up over the meat and while turning over, roll into a log shape. Place seam side down in a prepared (sprayed with non stick spray) 9x 13 casserole dish. Repeat until all 9-10 enchiladas are prepared and in the dish. (as seen below) Set aside

In a small bowl whisk together the enchilada sauce and the evaporated milk. Pour evenly over the enchiladas. Sprinkle with cheese. Bake in a 350 oven for 30 minutes or until hot and bubbly.

*tip: If you make this in advance, do not pour the enchilada sauce/milk mixture over the top until RIGHT before you bake. Otherwise, the sauce will be mostly absorbed by the tortillas and you will have a dry casserole.