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
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)
*Beware: Old El Paso brand sauce is gluten free, others, like “Essential Everyday”, is not. Always read the label ingredients
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.