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Author: admin, 15.09.2014. Category: meal plans for losing weight

May 24, 2011 by Anne 50 Comments As I mentioned yesterday, we had a gluten-free recipe challenge at work last week! I adapted this recipe from a recipe for Sour Cream Chicken Enchiladas that I found online, swapping out the sour cream for healthier non-fat plain yogurt, decreasing the amount of cheese by half, and making a bunch of other minor changes.
Corn tortillas make this recipe gluten-free — but feel free to use regular wheat tortillas if you want! 1) In a large bowl, mix together the cooked chicken, chopped green chilies, yogurt, lime juice, cracked pepper, and cumin. Enchilada Sauce Instructions: Heat the olive oil for one minute in a medium saucepan over medium heat. 5) Pour the rest of the enchilada sauce over the tortillas and sprinkle with shredded cheese and cilantro. 6) Bake at 350 degrees for 20 minutes, until cheese is melted, sauce is bubbling, and enchiladas are hot. I love enchiladas – so many different ways to make them and they’re super satisfying!


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I love love LOVE that you include a recipe for enchilada sauce and didn’t just say to use the canned variety. I’ve made similar (sour cream) enchiladas before…love that you used yogurt though!
Hmmm I’m not sure if the flavors would go together all that well… but give it a try and let me know how it goes!
While this recipe was beat out by my awesome chili for a spot in the newspaper article we were writing about gluten-free diets, it was still majorly delicious (and healthy), so I had to share. Spoon one tenth of the chicken mixture into the center of the tortilla and roll it up, placing the seam side down. So many recipes call for shredded cooked chicken but don’t say how to cook it for optimal shredding.


I wanted to let you know that I made your Thai Summer Rolls recipe (with a few vegetarian substitutions) tonight and they turned out great! Also, if you’re gluten-free AND vegetarian, a mixture of crimini mushrooms and beans is a really yummy sub for chicken. Will you post the link for the article you mentioned so I (and others of course) can read it? I added an avocado slice to each roll to make them more of a meal and it worked really well.



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