Gluten-Free Enchiladas

Posted in Recipes

Gluten-Free Enchiladas

1 lb boneless skinless chicken breasts, cut into bite size pieces (you can also you beef — it works great too!)
1 each large green and red pepper, chopped
1 Tbsp chili powder
3/4 cup salsa, divided
125 grams cream cheese spread
3/4 cup grated cheese
1 pkg LaTortilla Factory Corn tortilla’s

HEAT oven to 375 degrees F
HEAT a skillet sprayed with coking spary on medium heat. Add meat, peppers and chili power; cook and stir 8 minutes or until the meat is done.
STIR in 1/4 cup salsa and cream cheese spread;
COOK and stir 3 – 5 minutes or unti the cream cheese is melted and the mixture is well blended.
STIR in 1/4 cup shredded cheese.
SPOON 1/3 cup the the meat mixture into the center of each torilla; roll up. Place the seam side down into a baking dish and top
with the remaining salsa and shredded cheese. Cover
BAKE 20 minutes or until heated through.