Kelli's Gluten Free Kitchen

I have never enjoyed making enchiladas, I feel like you have to cook it three time- cook the chicken, then cook up a sauce, and then bake it! I really never understood why anyone made them- until today! We had leftover rotisserie chicken (from Costco, which is labeled GF) and this was my motivation to take a stab at them again.

GF Chicken Enchiladas
2 cups shredded rotisserie chicken
1/4 of onion, diced
2 cloves of garlic, pressed
1/2 tsp salt
1/4 tsp cumin
1 (10 oz) can mild red GF enchilada sauce – read cans carefully, many have gluten
1 1/2 cups Colby cheese, shredded
12 corn tortillas

Combine chicken, onion, garlic, salt, and cumin. Spoon chicken mix into the corn tortillas and roll them. Place seam down in a large 10×14 pan. Sprinkle top of all enchiladas with cheese and then pour sauce evenly over the top. Bake at 350* for 20 minutes or until cheese is melted and edges are as crispy desired.

Serve with fresh sliced jalapeño sour cream if desired.