Chicken Enchiladas

This meal is usually something I do when I either have already made chicken or I cook chicken breasts in the oven while cooking another meal.  This way, once the chicken is cool, I can shred it, put it in the fridge, and easily make the enchiladas the next day.  For the chicken, I used three chicken breasts that were sprinkled with garlic, cumin, and chili powder.  I cooked these, shredded them and put them in the fridge until I was ready to make enchiladas.  The next day I simply heated 8 corn tortillas in the microwave so they would be easy to roll and work with.  As I rolled them, I put them in a foil pan sprayed with cooking spray and then topped the enchiladas with two different salsas, both from my favorite store of course, Trader Joe’s.

Once all of that was in the pan, I sprinkled 2% reduced fat mexican cheese on half of it.  Then I baked it in the oven at 400 until it was brown and warmed through.

On the side, I simply doctored up a can of black beans to make them mexican black beans.  These include sprinkles of garlic powder, onion flakes, crushed red pepper, and cumin.  This was just heated in the microwave for about two minutes, and it’s done.  Almost like a restaurant!


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Filed under Celiac Disease, Gluten Free, recipes

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