Sour Cream Chicken Enchiladas

Before going into oven-Yummo!!

I got this neat recipe while searching the internet for an enchilada recipe. The glutenfreegoddess has a lot of really tasty recipes. I experimented with her recipe and changed it up a bit. Make sure you use 4-5 cups of chicken. The first time I made this I didn't and the sour cream taste was much too strong for my taste.

You'll need:

4-5 cups cooked chicken, hand torn or small bite size pieces

1/2 cup roasted green chilies, chopped

3/4 cup sour cream- for dairy free, try Veganaise

Juice from a large fresh lime or lemon

Cracked or Lemon Pepper, to taste

at least 2-3 cups enchilada sauce

12-15 white or yellow corn tortillas

Light olive oil, as needed

1 1/2 cups shredded Monterey Jack, Cheddar, or vegan cheese

Fresh chopped cilantro

Lightly oil a 13x9" baking dish. Preheat oven to 350ºF.

In a mixing bowl, toss together the cooked chicken, chopped green chiles, sour cream and lime/ lemon juice; season with cracked or Lemon Pepper. Set aside.

I love these little plates. They're my great-grandmother, Eyla's.

Heat the olive oil in a medium saucepan over medium heat and gently sauté the onion and spices for 5 minutes. Add the garlic, tomatoes, sugar, vinegar, and cilantro, stir and bring to a simmer. Cover and cook 15 to 20 minutes.

To make the baked enchiladas:

Spread about a spoonful (about 4 oz.) of the enchilada sauce in the bottom of the oiled baking dish.

Heat each tortilla in a scant amount of hot light olive oil before you stuff it, till coated and softened.

Set the warm tortilla into the prepared baking dish and coat the tortilla. Spoon one tenth of the chicken mixture into the center of the tortilla and roll it up into place, seam side down. Repeat for the remaining tortillas.

Pour the enchilada sauce all over the tortillas and top with shredded cheese. Sprinkle with cilantro.

Bake at 350º for 20 minutes, until the cheese is melted, the sauce is bubbling, and the enchiladas are hot.

Serve with rice or a salad.

Cook time: 40 min

Yield: Serves 4-5

So delicious!

Enjoy!!

Chicken Casserole with Broccoli and Cauliflower

This recipe works great if you have some leftover cooked chicken breasts and rice. I often cook extra. Just add in some veggies and you've got yourself a casserole!

Chicken Casserole with Broccoli and Cauliflower

1 lb cooked chicken, chopped
1 1/2 -2 cups cooked brown rice 
1 c fresh broccoli, chopped
1 c fresh cauliflower, chopped
2 Tablespoons of butter
2 Tablespoons of rice flour or whatever kind you have laying around
1/2 teaspoon salt
1/2 teaspoon of pepper
1/2 teaspoon of dried mustard
1 1/2 cups of milk (any kind will work. I used almond milk)
squeeze of lemon juice 
1 Tablespoon of mayonnaise
1 1/2 cups of cheddar cheese, shredded ( monterey or colby will work too)
1/2 cup gluten-free bread crumbs for topping ( I used corn crumbs)
1/4 slivered almonds for topping

Directions:

Melt the butter in a medium saucepan

Add the flour, salt, pepper, mustard, mayo, and lemon juice

Cook 2-3 minutes until bubbly and foamy

Slowly whisk in the milk and cook until thickened

Stir in the shredded cheese

Place the brown rice, chicken, and broccoli in a casserole dish

Pour the sauce over the top in the casserole dish

Spread the breadcrumbs and slivered almonds over the top

Bake uncovered for about 30-35 minutes at 350 degrees.

Let cool and enjoy !