Here we find ourselves in the Mexican Kitchen! Like I said before, Mexican food was made for us Gluten Free folk. Honestly, It keeps our lives a bit more simplified and allows us to eat things that are sooo normal and very tasteful. Really, you could have people over and feed them this and they would not know you were Gluten Free unless you chose to tell them.
Chicken Enchiladas
18 Corn Tortillas
4 boiled and chopped chicken breasts
24 oz Tomato Sauce
16 oz your favorite kind of Salsa
1 1/2 cups shredded non-dairy cheese
1) Mix together tomato sauce and salsa
2) In a 9 x 13 inch pan layer 6 tortillas, 1/3 chicken, and 1/3 Salsa mixture. Repeat one more time. And finish with a layer of the final 6 tortillas
3) Mix remaining chicken and salsa mixture and pour over final layer of tortillas.
4) Cover with foil and bake 350 for 20 minutes. Remove foil layer with shredded non dairy cheese and return to the oven for about 10 minutes or until cheese is melted.
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