It’s hard to believe we are just one day away from our 12th day!
Today, day 11, I bring you one of my favorite #GraciousEats recipes. Gluten Free Enchiladas.
Enchiladas? At Thanksgiving?
Yep. Well not actually at Thanksgiving (not that you couldn’t serve them) this simple dish is my go-to on the evenings leading up to a major holiday. As any host or hostess knows, it’s so easy to get focused on the meal / meals we plan to serve on the holiday, in two days, that we can forget to plan to feed our families in the meantime. Not that we “forget” to feed them, but we might not know what they are going to eat, come 5:00.
Enter our super easy and delicious Gluten Free Chicken Enchiladas! You can make them in advance and enjoy them for a couple of dinners.
Your family will enjoy the taste and you’ll enjoy having something ready in advance.
What you need…
- Two onions chopped
- 2 Chicken Breasts
- 3 cups quinoa
- 32 ounces chicken broth
- Enchilada sauce (2 bottles of your favorite or 4 cups homemade)
- Kidney Beans (3 cups from scratch or (2) 8oz cans organic)
- Package of Brown Rice Tortillas
- Grated Cheddar Cheese
- Sour Cream
Add Chicken, onion, beans, quinoa, 2 cups enchilada sauce and 32 ounces of organic chicken broth into a slow cooker for 8 hours.
After 8 hours of cooking shred chicken. Fill each of the brown rice tortillas with chicken quinoa mixture. Roll up the tortillas and put them side by side in a 9×12 baking pan. If you run out of room, it’s okay to fit them toward the top and bottom too.
Pour remaining sauce over the rolled tortillas and top with grated cheddar. The amount of cheese is really up to you and your cheese preference!
Cover and refrigerate (for make ahead) or bake at 350 degrees for 20 minutes or until bubbling.
Serve with grated cheese, sour cream and avocado