Preparation
Make 1/2 cup cooked rice.
Cook 1/2 cup Pinto Beans, if you did not buy canned.
What you will need for 1-2 pans of Gluten and Casein-Free Enchiladas
1 1/2 cloves garlic
14 ozs Enchilada Sauce + 7-14 oz. for topping
1/2 tea. Salt
1/4 ground black pepper
1 1/4 lb. Chicken Breasts
1 1/2 cups Gluten and Casein-Free Shredded Cheese + 1 1/2 cups for topping
1/2 cup cooked Brown Rice
1/2 cup cooked Pinto Beans
3/4 cans whole kernel corn
1/8 cup chopped Green Onion
12-13 corn tortillas
Set out 1-2 9×13 aluminum baking pans. Grease pans with oil spray.
Add cloves minced garlic, salt and ground black pepper to the Enchilada sauce, saving the empty can.
In a large pot and heat to a boiling and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 20-30 minutes. Let both the chicken and the sauce cool.
When the chicken is done, pour off half the enchilada sauce back into the empty can.
Using two forks, shred the chicken breasts in the rest of the sauce.
Add cooked Brown Rice, cooked Pinto Beans, whole kernel corn, and chopped Green Onion. Mix thoroughly. Add Gluten and Casein-Free Shredded Cheese. Stir to combine.
Spoon about 1/3 cup of the filling mixture along the center of a corn tortilla.
Fold in half. Arrange tortillas in 2 rows of 5 in baking dish, placing tortillas open end up, slanting and overlapping.
Pour the reserved enchiladas sauce over the rolled tortillas.
Top with 1 cup of shredded gfcf cheese.
Make Tonight's Dinner
Preheat your oven to 350F. Wrap the pans in one layer of foil.
Place the Chicken Enchiladas you are having tonight in the preheated oven for 30 minutes or until bubbly and hot.
Remove the layer of foil and allow to cook for 10 additional minutes.
Allow your hot Chicken Enchiladas to slightly cool on counter for 5 minutes or so before serving.
Put Rest in Freezer
Wrap the other pan with a layer of foil.
Label 2-2 1/2 gallon freezer bags with recipe name and date, and then slip the foil covered pans in the bags.
Set pan in the freezer. Do not stack the pans on top of one another until each pan is individually frozen.
For the Chicken Enchiladas you have frozen, when you want to use them:
THAWED COOKING DIRECTIONS
Set the desired pans of Chicken Enchiladas out in the refrigerator the evening before you’d like to serve.
Preheat your oven to 350F.
Remove plastic bag.
Place Chicken Enchiladas in preheated oven for 30 minutes or until bubbly and hot.
Remove the foil and allow to cook for 10 additional minutes.
Allow your hot Chicken Enchiladas to slightly cool on counter for 5 minutes or so before serving.
FROZEN COOKING DIRECTIONS
If cooking your Chicken Enchiladas from completely frozen (this happens in real life), remove plastic bag and place frozen Chicken Enchiladas in preheated oven at 400F. Cook for up to 2 hours or until hot and bubbly. Remove foil and cook uncovered an additional 10 minutes as needed.
Modified from the recipe at Large Family Table
What you will need for 1-2 pans of Gluten and Casein-Free Enchiladas
1 1/2 cloves garlic
14 ozs Enchilada Sauce + 7-14 oz. for topping
1/2 tea. Salt
1/4 ground black pepper
1 1/4 lb. Chicken Breasts
1 1/2 cups Gluten and Casein-Free Shredded Cheese + 1 1/2 cups for topping
1/2 cup cooked Brown Rice
1/2 cup cooked Pinto Beans
3/4 cans whole kernel corn
1/8 cup chopped Green Onion
12-13 corn tortillas
Set out 1-2 9×13 aluminum baking pans. Grease pans with oil spray.
Add cloves minced garlic, salt and ground black pepper to the Enchilada sauce, saving the empty can.
In a large pot and heat to a boiling and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 20-30 minutes. Let both the chicken and the sauce cool.
When the chicken is done, pour off half the enchilada sauce back into the empty can.
Using two forks, shred the chicken breasts in the rest of the sauce.
Add cooked Brown Rice, cooked Pinto Beans, whole kernel corn, and chopped Green Onion. Mix thoroughly. Add Gluten and Casein-Free Shredded Cheese. Stir to combine.
Spoon about 1/3 cup of the filling mixture along the center of a corn tortilla.
Fold in half. Arrange tortillas in 2 rows of 5 in baking dish, placing tortillas open end up, slanting and overlapping.
Pour the reserved enchiladas sauce over the rolled tortillas.
Top with 1 cup of shredded gfcf cheese.
Make Tonight's Dinner
Preheat your oven to 350F. Wrap the pans in one layer of foil.
Place the Chicken Enchiladas you are having tonight in the preheated oven for 30 minutes or until bubbly and hot.
Remove the layer of foil and allow to cook for 10 additional minutes.
Allow your hot Chicken Enchiladas to slightly cool on counter for 5 minutes or so before serving.
Put Rest in Freezer
Wrap the other pan with a layer of foil.
Label 2-2 1/2 gallon freezer bags with recipe name and date, and then slip the foil covered pans in the bags.
Set pan in the freezer. Do not stack the pans on top of one another until each pan is individually frozen.
For the Chicken Enchiladas you have frozen, when you want to use them:
THAWED COOKING DIRECTIONS
Set the desired pans of Chicken Enchiladas out in the refrigerator the evening before you’d like to serve.
Preheat your oven to 350F.
Remove plastic bag.
Place Chicken Enchiladas in preheated oven for 30 minutes or until bubbly and hot.
Remove the foil and allow to cook for 10 additional minutes.
Allow your hot Chicken Enchiladas to slightly cool on counter for 5 minutes or so before serving.
FROZEN COOKING DIRECTIONS
If cooking your Chicken Enchiladas from completely frozen (this happens in real life), remove plastic bag and place frozen Chicken Enchiladas in preheated oven at 400F. Cook for up to 2 hours or until hot and bubbly. Remove foil and cook uncovered an additional 10 minutes as needed.
Modified from the recipe at Large Family Table