- 2 c. chopped cooked chicken
- 16 oz. salsa
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 Tb. high heat oil of choice (I used Spectrum organic palm oil shortening)
- 2 tsp. ground cumin
- 12 corn tortillas
- shredded cheese (use desired type and amount, I used cheddar)
- 10 oz. enchilada sauce (read the label to be sure it is gluten free)
Preheat the oven to 350°. Place the tortillas in a large baking dish and cover them with a damp paper towel. Place them in the oven for 5 – 10 minutes while it preheats. This will help soften the tortillas.
In a large skillet, heat the oil. Add the onion and sauté until tender. Add the garlic and cook for a couple of minutes.
Add the salsa, cooked chicken, and cumin to the skillet. Heat through.
Remove the tortillas from the oven and put them on a plate. Grease the bottom and sides of the baking dish. Spoon a little enchilada sauce into the bottom of the dish and spread it around evenly.
Spoon about 1/4 cup of the chicken mixture into the middle of each tortilla. Fold it in half and place in the dish, stacking them next to each other, or fold it into a traditional style fold and place the folded edges down to keep them closed.
Spoon the remaining enchilada sauce over all the filled tortillas. Put shredded cheese on top. Bake for 15 minutes.
Recipe from www.glutenfreehomemaker.com