Gluten- and Dairy-Free Chicken Enchiladas

Recipe by Laura Meehan
READY IN: 40mins
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • Put cornstarch and water into a large pot. Stir thoroughly. Add the remaining liquid, seasonings, and salt. Bring to a boil, and let simmer until it starts to get hot and thickens very slightly (will be runny).
  • Add chicken, tomatoes, beans, and corn. Stir, then add the tortilla pieces.
  • Place into an ungreased 8x8 or 9x9 inch baking dish. Bake at 400 degrees for 20 to 25 minutes or until hot and bubbly.
  • (This can also be cooked on the stove for about 10 minutes.).
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