I found this recipe for gluten free skillet Chicken and Cheese Enchiladas on a can of Rosarita Enchilada Sauce. The word “skillet” in the title means is that you are not concerned with serving something that looks like the enchiladas you’d expect to find in a fancy Mexican restaurant — you are interested in enjoying a great combination of tastes.

You’ll need about 12 6 inch corn tortillas torn into bite sized pieces, about 3 cups of shredded chicken (or some other kind of meat), a 20 ounce can of gluten free enchilada sauce (if possible, use the Rosarita brand as a way of thanking them for this great recipe), and roughly 4 ounces of shredded cheese. Some corn or mushrooms would be a nice touch.

Put everything into a large skillet coated with non-stick spray until the sauce is hot and the cheese is melted. Enjoy!

Published 8/20/10