Chicken Enchiladas - sort of

Okay – one of my biggest complaints about going gluten-free is tortilla shells. I’m not a huge fan of corn shells-I’ve even made my own and was still not that impressed. I really just like flour ones, especially the spinach wrap shells, tomato wraps, etc. My first GF tortilla shell was a package of large 10” teff flour wrap shells. They are really dry and do not “wrap” at all – more like a solid crumble. Anyway, I had them for a while and thought – let’s try enchiladas. They still did not hold together well so it ended up being like an “open-faced” burrito but tasted great. Give it a try (and if you have any suggestions for better GF tortilla shells, send them my way!)

2 chicken breasts, thawed, trimmed

2 tsp of taco seasoning (homemade or store bought)
1 cup of water
1 Tbsp olive oil
¼ cup onions, diced
¼ cup green pepper, diced
2 cups brown rice, cooked
½ cup low fat sour cream or plain yogurt
4 10” teff flour tortilla shells
Shredded cheese or cheese slices (we used leftover thick mozzarella slices)

•  First step is to cook chicken. I cooked mine in my pressure cooker, which is why you need the water. I threw my chicken breasts into the cook pot with the taco seasoning and water and pressure cooked for 12 minutes. If you want to grill your chicken, bake, pan fry, whatever – you just won’t need the 1 cup of water.
• Once chicken is cooked, shred it and put into a skillet with olive oil.
• Add onions, peppers and brown rice and cook until heated through.
• Slowly stir in sour cream (you may want to add a little extra water with the sour cream if you want the mixture a little creamier)
• Place ¼ of the chicken mixture into the middle of a tortilla shell and roll up like a burrito (or at least try, like I said the shells fall apart).
• Place enchilada into a 9x9 baking dish. Repeat with the next three shells.
• Sprinkle or place the cheese slices on top of the enchiladas and bake at 400°F for about 20 minutes or until the shell edges start to crisp and the cheese is melted.
• NOTE: This may be messy trying to get this out of the baking dish onto the plates without it falling apart. If it does, no worries – just scoop up mixture with fork and eat
• NOTE: Serve this with fresh corn, salsa verde and extra sour cream. We always like to make our own “pico” with tomatoes, cilantro, onions and avocados.