Gluten Free Chicken Enchiladas

This is one of those posts where I am shocked that I haven't yet shared this recipe with you. Gluten Free Chicken Enchiladas are one of my staple casseroles that I make when I have a lot of people coming for dinner or if I need to take a dinner in to someone who's sick or just had a baby. The reason for that is twofold: I can easily adjust the recipe to make more or less if I need it, and it actually makes great leftovers. The other bonus, which I just found out from my Biggest-Loser website readings (since the show has been off during the Olympics) is that corn tortillas are a whole grain option that also happen to be gluten free, which is great since maybe it will cancel out some of the sinning from the sour cream. Incidentally, you can make this a low-fat dish as well by using low-fat sour cream and low-fat cheese.

The only trick when making these gluten free chicken enchiladas is that you have to make your cream of chicken soup with Lipton Cup-A-Soup Creamy Chicken packets. That takes a grand total of two minutes and thirty seconds extra, so I think you'll survive.Take four packets of soup mix, add 1 1/2 cups water, whisk together, and microwave for two minutes and 15 seconds. Voila! Two cans of cream of chicken soup, at your service. So here's the recipe complete with pictures that are totally dark since I made this at 10:00 at night when my husband came home ravenous one night from a trade show:

Gluten Free Chicken Enchiladas

1 large can Swanson's or Kirkland chicken, white meat only, drained and shredded

1 pint sour cream

1 box (4 pkgs) Lipton Creamy Chicken Cup-A-Soup, made to directions above

1 1/2 cups shredded mexican blend cheese or colby jack

2 T minced onion

20 corn tortillas

Preheat oven to 350 degrees. Spray any casserole dish with nonstick cooking spray and set aside. Tear the tortillas into strips and layer along the bottom of a casserole dish. That way you can cut them any way when they are done and you don't risk slicing someone's enchilada in half.Mix all other ingredients except 1/2 cup cheese and stir together well. Pour 1/3 of the mixture over the layer of tortillas. Add a layer of tortillas over the sauce, and top with another 1/3 of the mixture. One last layer of tortillas and spread the last of the sauce over the top, top with the extra cheese. Bake uncovered in a 350 degree oven for 30-40 minutes until golden brown and bubbly. Serve with red rice and guacamole.

My sister in law also will sometimes make this and spread a can of refried beans on the bottom of the casserole dish before adding the first layer of tortillas, just to give it a little more protein and saltiness. Also, if you are doubling the recipe for more eaters, I suggest simply using a bigger casserole dish and keeping it to about three layers. Otherwise, you'll need to up your cooking time to make sure the thicker layers are heated through.

Happy eating!