You all get to meet an amazing cook, sister and friend…MY sister Tera!!! She has excellent recipes and loves to share them so she is going to be contributing to Gluten Free Frenzy from time to time…YAY!!! So make her feel welcome and show her the comment love! 🙂
1 Can Gluten-Free Cream of Mushroom or Chicken Soup (I like to make up Mixes From Heartland and freeze it in small (can like) batches)
16 oz Organic Sour Cream
¼ packet gluten-free Taco Seasoning
3 ea free-range, organic boneless, skinless chicken breasts
6 ea Brown rice (you can use corn also, just use more) tortilla shells
Pour blended mixture ½” deep in 9×12 oven container. Place shredded chicken, a dollop of blended mixture and desired amount of shredded cheese on each tortilla. Roll tortillas and place in oven container. Pour the remainder of the blended mixture over the enchiladas and top with desired amount of cheese. Cook at 350 degrees for 30 min. Makes 4-6 Servings.