GLUTEN FREE SERIES-3: MY CHICKEN ENCHILADAS, THIS TIME STUFFED WITH MY SECRET AND HEALTHIER INGREDIENT…RICE CAULIFLOWER, SMILE! OH, AND GUACAMOLE.

I can never get enough of enchiladas. No, I am not Mexican but who doesn’t’ like Mexican food? When I make enchiladas I always use corn instead of flour tortillas, they are healthier, delicious, and moreover, gluten free.
 
You should always have in your pantry a can of enchilada sauce and a bag of corn tortillas. (However, beware, some enchilada sauces list wheat​ under ingredients, always read the labels). Also, in the fridge, a bag of mixed shredded cheeses and at least, 1 rotisserie chicken breast. That’s basically all you need for an under 30-minute complete meal.
 
Approximate Prep and Cooking Time: Under 30 Minutes
Approximate Cost: $13.05 or $4.35 per serving
Difficulty Level:    X   Easy ____ Intermediate ____ Advanced
Servings: 3
 
Ingredients
6 corn tortillas (.90)
1 rotisserie chicken breast, skin and bones removed ($1.00)
1 can 28 oz. of Enchilada Sauce, green or red* ($2.90)
1 cup of Mexican Mixed cheeses ($2.55)
1 large poblano pepper ($1.00)
1 onion (.50)
2 tsp. Angie’s dried seasoning (or the one of your choice) (.30)
3 tbsps. olive oil (you’ll not use it all, just to-taste) (.65)
1 ½ cup of cauliflower rice ($2.00)
1 large avocado ($1.25)
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*Beware: Old El Paso brand sauce is gluten free, others, like “Essential Everyday”, is not. Always read the label ingredients
  
Directions

1. In a skillet with 1 tbsp. of olive oil, sauté the chopped onion, cauliflower, shredded chicken breast, then sprinkle dried seasoning and the enchilada sauce to taste.
2. Warm the corn tortillas according to the bag directions. I usually microwave them.
3. Pour few tbsps. of the sauce to cover the bottom of a square baking dish.
4. Scoop a tbsp. of the chicken mix into half of the tortilla, sprinkle cheese and fold, place in the baking dish, seam side down.
5. When you complete a layer, pour the sauce over, drizzle a bit of olive oil to taste and sprinkle cheese to cover the top.
6. Bake at 350 degrees, just until the cheese melts, about 7-10 minutes.
7. While the enchiladas are baked, mash the avocado and add my dried seasoning to taste.
8. Also, char the poblano pepper over an open flame, remove most of the char skin and seeds and slice it to garnish the dish.

DONE.