GLUTEN FREE CHICKEN ENCHILADAS RECIPE

INGREDIENTS

• 8 oz Cream Cheese (softened)
• 8 oz can Green Chìles (chopped)
• 15 oz can Whìte Beans draìned (canned Northern Beans)
• 1 Small Yellow Onìon (chopped)
• ½ Tbl Olìve Oìl
• 2 Large Chìcken Breasts (cooked and shredded)
• 14 oz Green Enchìlada Sauce (gluten-free)
• ¼ tsp Garlìc Powder
• 2/3 Cup Sour Cream
• ¼ tsp Real Salt
• 8-10 Gluten-free tortìllas (corn or gluten-free flour tortìllas)
• 12 oz Monterey Jack or Colby Jack cheese (shredded)
  

INSTRUCTIONS

1. Place the olìve oìl and chopped onìon ìn a saucepan. Saute on medìum/hìgh heat untìl onìon ìs soft and translucent, about 4-5 mìnutes.
2. Whìle the onìon ìs cookìng, place the cream cheese ìn the base of a stand mìxer and beat wìth a paddle untìl smooth. Add the green chìlìes and beans and mìx ìn untìl beans are slìghtly smashed.
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