8 July, 2015
Tonight we’re doing Gluten Free Chicken Enchiladas. You can make them with beef or cheese only or fish or just about anything. While we were living in Mexico we got really hooked on them. They are so easy and so good that we have them whenever I’m feeling lazy and hungry. Which is fairly often. If you have some leftover chicken this is a good way to go. If not just defrost and chop up some boneless skinless then fry it a skillet.. You could add some of your favorite spices to the pan while you’re frying it up..
Pre heat the oven at 350F. First you will lay the tortillas out flat and put the precooked chicken in a row down the middle. Then add some Monterrey Jack or whatever kind of cheese you want in there and top it off with a little salsa. Roll up the tortillas and lay them in the pan of your choice, that you have sprayed with oil, with the seamed side down and the solid side up. (Did I say that right?) Cover the enchiladas with a good coat of cheese and top off with some salsa. We’re going with Salsa Verde aka green salsa. Or, you could go with Salsa Rojo aka red salsa. Whatever YOU want.
We just had to have some roasted red peppers with the chicken enchiladas and some Tequila. Or, you could go with some wine. Or, some beer. Or, just some ice water. Whatever YOU want.