Everyone craves Mexican food sometimes. Well, being gluten-free makes it kind of hard to enjoy tacos, burritos or enchiladas; So I decided to make my own and they turned out pretty good! Here’s my recipe, enjoy!
3 Mission Gluten-Free soft tortillas
1/2 cup Green Chile enchilada sauce
1/4 cup chopped green chiles (canned)
2 slices imported light Swiss cheese
9 oz. cooked shredded chicken
Preheat oven to 350. Weigh out 3 oz. of chicken for each tortilla. Place in the center of the tortilla, and add chopped green chiles to your liking. Then roll the tortilla and place in a pan. Repeat with the other 2 tortillas and place all in pan side by side. If your pan is bigger, then make a few more, as they need to be tightly packed so they don’t fall apart. Next pour 1/2 cup green Chile enchilada sauce over tortillas and spread out evenly. Place cheese on top to your liking to make a nice even layer. Last, place in the oven for 20 minutes, and then broil for 5 minutes to crisp the edges and melt the cheese completely.
Each enchilada comes out to be 26 g carbs,19 g protein, 3 g fat with 277 total calories!