Gluten Free Chicken Enchilada with Rice and Beans
I don’t know what to tell you… I’ve been eating Siete Cassava Flour Tortillas EVERY DAY for lunch. Today I tried to recreate a Mexican Restaurant experience with a Chicken Enchilada and a side of rice and beans.
Ingredients (serves 1):
2 Siete Cassava Flour Tortillas
Siete Enchilada Sauce, to taste
Siete While Spicy Queso, to taste
Shredded chicken (cooked and seasoned with spices)
Amy’s refried black beans
1/4 cup white rice
Directions:
Preheat oven to 350.
Microwave two tortillas for 12 seconds to make them easier to work with. Layer them together in order to make one big enchilada.
Inside, stuff them with chicken breast and top chicken with some enchilada sauce. Roll and place the enchilada in a small baking dish (used more enchilada sauce as the nonstick coating on the bottom of a baking dish).
Once the tortillas are rolled into a big enchilada, put a layer of enchilada sauce and Siete white spicy “queso” (dairy/gluten free) on top.
Bake for 15 minutes for about 15 minutes to warm everything up.
Meanwhile, cook rice according to package directions on the stove and simply add some Siete enchilada sauce when it was done to give the rice some flavor.
While rice cookes, heat a serving of Amy’s refried black beans in a pot or in the microwave.
I could have topped the rice and beans with more Siete queso, but I went for the real thing. After I put shredded Mexican cheese on the rice and beans, I popped them in the microwave for a few seconds to melt the cheese.
BON APPETIT!