CHICKEN ENCHILADAS                      

      Inspired by Mary VanEnglenhoven McQuillen



½ C finely chopped onion

1 pkg shredded sharp cheddar cheese

3T butter

¼ tsp. ground pepper

1 pkg McCormick original taco seasoning

2 large cans (9.75 oz or larger) Swanson premium white chicken

1 box Swanson Chicken broth

3 Tbsp gluten free flour

1  8 oz container sour cream


1 pkg (10 count) gluten free flour tortillas


  1. Prepare large glass baking dish by buttering all sides of dish…set aside

  2. In large frying pan, sauté the butter, onion, garlic and pepper until onion is translucent

  3. Drain and add 2 cans chicken stir well

  4. Add flour to coat ingredients

  5. Add taco seasoning

  6. Add half to ¾ths of the chicken broth and stir until thickened

7. Turn off heat and add sour cream

8. Place generous scoop of chicken mixture in center of tortilla, sprinkle with cheese. Fold both ends inward and roll then place in baking dish. Repeat for all tortilla

9. Cover enchiladas with remaining chicken mixture.

10. Bake at 350 degrees for 15-20 minutes or until bubbly and cheese has melted.

This recipe is 10 single servings.