As most of you know, gluten free eating can be a little monotonous, especially when dealing with kids. You can only eat meat and veggies so long, right? My kids love enchiladas and I am always looking for new ways to use up corn tortillas. I came up with this one night last winter and it is a HUGE hit with my little ones! Since you see slaw paired with BBQ a lot and we can’t do anything with mayo, I thought of pairing it the enchiladas with a broccoli slaw with a mayo free salad dressing. Win. Win.
Oh, and this recipe is worth turning the oven on, even when it’s a bazillion and one degrees out.
BBQ Chicken Enchiladas
(this recipe is free of wheat, gluten, soy, peanuts, tree nuts, shellfish and eggs.)
12 corn tortillas (FYI, Mission tortillas are made on dedicated lines that are wheat and gluten free, but produced in a facility with wheat products. Those tortillas are made on separate lines.)
1 1/2 lb cooked chicken, shredded (or about 1 whole rotisserie chicken)
2 cups BBQ sauce, divided
2 cups cheddar cheese, shredded and divided
1/4 cup water
cooking spray (I use olive oil in a mister)
Preheat oven to 350F.
1. Spray 9X11 baking dish with cooking spray.
2. In a large bowl, combine chicken, 1 1/2 cups BBQ sauce and 1 cup cheese.
3. Wrap tortillas in a paper towel or dish towel and microwave for 1 minute. This will help the tortillas be a little more flexible.
4. Remove tortillas from the microwave and fill each tortilla with about 1/3 of a cup of the chicken mixture.
5. Line the filled tortillas side by side in the baking dish.
6. When all of the tortillas are filled, mix the remaining BBQ sauce with the water and pour over the top.
7. Top the whole thing with the rest of the cheese and cover with foil.
8. Bake for 30 minutes, remove the foil and bake for an additional 10 minutes, until the cheese has browned a little.
(this recipe is free of wheat, gluten, dairy, peanuts, tree nuts, shellfish and eggs.)
1 package of Rainbow or Broccoli Slaw mix (contains broccoli, cabbage and carrots. I *think* the bag is 12 oz.)
1/2 cup Virgina Brand Vidalia Onion Vinegarette Salad Dressing
1 cup dried cranberries (optional- I usually add these, but not with BBQ)
Add all ingredients in a large bowl and stir until everything is coated with dressing. I love using this dressing because it doesn’t have eggs or mayo in it. You can get it at Sam’s Club or online, but you can use any sweet dressing with this. The only major allergen listed is one of those “and/or” soybean oil listings.