Gluten Free Enchiladas

By á-54789

Ingredients

• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies,drained
• 1 (1.25 ounce) package mild Gluten free taco seasoning mix
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3 cups Cheddar cheese, shredded,divided
• 1 (10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives
• Gluten Free Tortillas

Details

Preparation time 45mins
Cooking time 105mins

Preparation

Step 1

1. Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent. Add the chicken, chopped green chilies, taco seasoning, and water. Allow to simmer for 15 minutes. Combine sour cream, lime juice, onion powder, garlic powder and chili powder into the pan. Bring to a simmer over low heat, stirring occasionally, and then turn off the heat and cover to keep warm.
2. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
3. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the sliced olives on top of the cheese. Bake at oven to 350 in the preheated oven until filling is heated