GLUTEN- AND DAIRY-FREE CHICKEN ENCHILADAS
For the food-allergic set; tasty even for the regular guy. My husband and four year old (who hates everything) really liked these, as did I. You can serve these with a side of grated cheese for those who are able to have it. This sounds a little odd when you are following the directions, but it turns out amazing, I promise.
Provided by Laura Meehan
Categories Mexican
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Put cornstarch and water into a large pot. Stir thoroughly. Add the remaining liquid, seasonings, and salt. Bring to a boil, and let simmer until it starts to get hot and thickens very slightly (will be runny).
- Add chicken, tomatoes, beans, and corn. Stir, then add the tortilla pieces.
- Place into an ungreased 8x8 or 9x9 inch baking dish. Bake at 400 degrees for 20 to 25 minutes or until hot and bubbly.
- (This can also be cooked on the stove for about 10 minutes.).
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