GF Chicken Enchiladas

I found this recipe on the Today website and decided to try it!! It is SO hard to find gluten free tortillas that taste good and are of a good texture! Especially if you live in a very rural area so I thought this one might be a hit! I've used cabbage leaves before in this similar method but for another recipe that I created on my own, so I knew the concept was possible.

INGREDIENTS

1 HEAD OF CABBAGE
1 BONELESS SKINLESS CHICKEN BREAST COOKED & SHREDDED
1 CUP OF GF CHICKEN BROTH
1 CUP OF SOUR CREAM

• -I used the dairy free version of sour cream because I'm lactose intolerant as well. It so happens that the dairy free is also GF. I buy all of mine in the specialty and health foods section at Kroger. If I cant find it there then I go to Whole Foods who always has it!

1 WHOLE CHILI PEPPER CHOPPED

• -Now the original recipe called for the canned stuffed and I refuse to do canned vegetables, it also taste better if it is fresh produce.

1 BUNCH OF FRESH CILANTRO

• -I say a bunch because sometimes when you buy a fresh bunch you have to pick out the not so good cilantro leaves. You don't have to chop the whole bunch, this is used as needed or wanted. I just love cilantro so I used them all!

SALT & PEPPER to taste
SHREDDED CHEESE (of your choice, is optional)

• -I used about three cups of cheese, 1/2 mozzarella and 1/2 cheddar, I also use the veggie cheeses which are dairy free and gluten free.

Sauce:
  Add chicken broth to a saucepan, place over medium heat and bring to a boil. Then lower the heat and mix in sour cream and green chiles. (Now I wanted to make over 6 enchiladas so I doubled the recipe for the sauce.) Heat mixture thoroughly, DO NOT bring to a boil and stir often. Let simmer for a bit for sauce to thicken. (If it does not thicken use either 1 tsp of xathum gum or GF Bisquick for thickening and mix well.) Season with salt and pepper. Once this is thickened just keep it warm till it is poor into baking pan.

Enchiladas:
   Bring a large pot of salted water to boil. Peel the cabbage leaves. ****(Make sure you peel them gently so they will not tear!!) If you run the cabbage under warm water it helps. Now throw the cabbage leaves into the pot of boiling water for a couple of minutes. (I personally boiled each cabbage leaf individually so they wouldn't tangle and tear. This also helps in removing them from the water without tearing them as well.) After they are softened a bit remove them and place them on a paper towel to dry. (I checked the end of each leaf where the thickest part of the seam is to see if it was tender enough to remove. You don't want them too tender or they wont roll for the enchiladas. This also helps removing them from the water easily if you use a fork. You can cut the thick seam out once they are boiled if you prefer not to eat or serve it that way.)

SEPARATELY (While the cabbage is boiling)
   Mix the shredded chicken with chopped fresh cilantro and shredded cheese. Season with salt and pepper. I also added and little of adobo seasoning by GOYA. This is all dry. I tossed this by hand, it was easier.

COMBINING
   Spread half of the enchilada sauce in the bottom of an 8x8 baking dish to coat it a little. (If using original recipe, I used a 12x9 casserole dish since I doubled my recipe.) Then take your cabbage leaves and place the chicken mixture inside them and roll it. (I used toothpicks to keep them closed.) Place each cabbage roll into the baking dish. Once your done pour the rest of the sauce on top.

Bake at 350-400 degrees for about 20-30 minutes. When these were done I also added shredded cheese on top. You can add whatever topping you want when serving them. I think I will try more freshly chopped cilantro and avocado on top next time. Enjoy!

As always, never hesitate to ask me questions!  I'm one of those that doesn't believe in a stupid question!