Gluten-Free, Casein-Free Chicken Enchiladas
Finally - enchiladas I can enjoy without severe stomach pain!
Servings: 5
Ingredients
- 2 cups Daiya mozzarella cheese
- 1 4- oz. can sliced green chiles
- 12 oz. jar of salsa verde
- 2 1/2 cups Coconut Cream
- 2-3 whole boneless skinless breasts
- 10-12 large corn or gluten-free flour tortillas
Instructions
- Cook the chicken first: place trimmed chicken breasts on oiled cookie sheet and bake for 20 minutes at 400 degrees. Cut into bite-size pieces and set aside.
- Cool oven down to 350 degrees.
- Mix salsa verde and chiles with chicken pieces in a large bowl.
- Grease a glass baking dish (approximately 9x13 inches).
- Spread several spoonfuls of chicken mixture and small handful of cheese in each tortilla. Roll them up and place next to one another in baking dish.
- Pour coconut cream all over top of rolled tortillas. Sprinkle any remaining cheese and additional green chiles (if you like) on top.
- Bake, uncovered, for 30 minutes.
Notes
This recipe was inspired by two separate enchilada recipes in a church cookbook that I own.