Recipe of the Week:       Gluten Free Enchiladas

Ingredients:

1 lb Chicken

Salt and pepper (or other preferred seasoning)

Corn Tortillas (10)(Calidad is GF)

3 Tablespoons of butter (Cabot is GF)

3 Tablespoons of Cornstarch(Argo is GF)

2 Cups of Chicken Broth (Rachel Rae is GF)

1 Can of Green Chiles

1 cup Sour Cream (Cabot is GF) OR Plain Greek Yogurt (Chobani is GF)

1 bag of Mexican cheese (Cabot is GF).

Instructions:
Enchiladas
1. Cut chicken into 1 inch by 1 inch pieces (1/4 inch thick)
2. Season and pan sear chicken until browned on both sides.
3. Heat a tortilla in the microwave for 10 seconds.
4. Quickly fill the tortilla with chicken and cheese and roll it like a burrito. (if you don't microwave tortillas they will fall apart)
5. Line filled tortillas in a glass baking pan side by side (you can put two or three on the bottom to fill the entire pan with enchiladas). Pre-heat oven to 350 degrees and set aside.
Sauce
5. In a pot melt butter.
6. Add cornstarch and immediately start whisking.
7. With heat on medium whisk cornstarch and butter together until fully mixed.
8. Add broth and continue to mix ingredients together until thickening occurs.
9.  Once thickening occurs add chiles and mix them in.
10. Add sour cream, turn off heat immediately, and mix in fully.
11. Pour the mixture over the rolled enchiladas in the pan.
12. Sprinkle the rest of the Mexican cheese over the enchiladas.
13.  Bake on 350 degrees for 20 minutes.
14. To brown the cheese turn the heat up to a broil and leave enchiladas in the oven for 3-5 minutes.
15. Enjoy!