Monday, November 1, 2010

Chicken Enchiladas! LOVE Them!

For quite a few years now I have used the leftover turkey after Thanksgiving to make Chicken Enchiladas with flour tortillas, cream of chicken soup, sour cream, onions, chicken (or turkey, of course), cheese and green chiles.  Enter gluten free eating and that takes care of the tortillas and the cream of chicken soup.  Great!  So tonight I made my enchilada recipe using corn tortillas and I made my own cream of chicken which is better than the can any day!

I started out cutting up cooked chicken breast that was left over from the other day.  Those were some HUGE breasts since I got a ton of meat off of them!  

The best way to make these enchiladas is to get everything set up as an assembly line to construct them.  First up was cutting up the chicken into small pieces.  After that I used my small processor to shred about half of a large onion.  Set up the small fry pan with some oil and got the oil hot, but not too hot.  You don't want to actually fry the tortillas.  The soup mixture was made, added the sour cream and chiles to it. The cheese, shredded cheddar, was ready for use.  Had my 9 X 13 pan handy.

To start, I took a corn tortilla and placed in the warm oil, pulled it out and allowed to drain slightly.  (this is not a diet type dinner!)  Placed the tortilla on a plate and put some soup mixture (cream of chicken soup and about a cup of sour cream and half a small can of chiles), onion, chicken and cheese inside.  Rolled the tortillas, the best I could, and placed it with the seam side down in the 9X13.  I continued to do this until the pan was full and I was about out of chicken.  I poured the rest of the soup mixture over the whole thing with some added chiles and then covered with shredded cheese.  Baked in a 350 degree oven until the cheese was bubbly and starting to brown a little.  HOLY cow it was yummy!

Here is how I made the home made cream of chicken soup.

Home Made Cream of Chicken Soup

3 tablespoons butter
1/4 cup gluten free flour
at least 1 cup chicken broth
1/2 cup milk
chicken bouillon

Melt the butter in a medium saucepan then add the flour to make a roux.  Slowly start adding the chicken broth and stir continuously.  After about half of the broth, add the milk, stirring constantly.  Add the chicken bouillon to taste and add more chicken broth, stirring constantly.  Allow it to cook a bit and stir frequently.  If the soup gets too thick, add more chicken broth.

That's about it!


  1. It sounds lovely... I just ate and yet... I think I could try some of this anyway.