This is a recipe I have made a lot during this quarantine
I’ve made it so much lately because my family is obsessed with it, and because of how easy it is! (not to mention it’s made with ingredients that we almost always have at the house).
I made these ones with chicken, however I have made it plenty of times without any meat as well. So if all the chicken in your grocery stores are flying off the shelves then fear not, this is just as good without any!
I made the enchiladas with gluten free almond flour tortillas from the brand Siete. I just want to highlight these tortillas for a moment because they honestly deserve it – they are the best gluten free tortillas out there in my opinion, and if you aren’t used to being gluten free but want to try it out, these are such an easy transition because they taste just like regular flour tortillas.
To thicken the sauce up, I used another gluten free alternative, which is cassava flour. I haven’t tried it with regular white flour, however I am sure it would work just as well (I might use 1 tbsp instead of 2 for it though). It is used just to thicken the sauce up.
In total, I used around 2 cups of shredded cheese. This was used both in the tortillas and on-top. However, if you love your cheese(Like I do), feel free to cheese it up.
~These are of the style enchiladas but are not the classic enchilada dish~
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