Gluten-Free chicken enchiladas

By cl4515

Ingredients

• 1/4 cup margarine
• 1 small onion, diced
• 1 small bell pepper, diced
• 2 cups water
• 1/4 cup rice flour
• 1/4 cup dry milk powder
• 1 chicken bouillon cube
• 2 cans Rotel diced tomatoes and chiles
• 2 cups shredded cooked chicken
• 2 cups shredded cheddar jack cheese
• 12 corn tortillas

Details

Servings 6
Adapted from killthegluten.blogspot.com

Preparation

Step 1

In a large skillet, melt the butter. Add the onion and bell pepper and saute for a few minutes until tender. Add the water, rice flour, dry milk, and bouillon cube. Stir well and cook until slightly thickened. Add the Rotel and chicken and stir. Remove from heat.
In a 9x13 pan, spoon a little sauce on the bottom. Layer 4 corn tortillas, 1/3 sauce, and cheese. Repeat 2 more times.
Bake at 325 for 40 minutes or until bubbly.