This is just one recipe of many that uses gluten free tortillas, so you may want to stock up or learn to make your own. These enchiladas are easy to make and good for you, too.
During the month of February I will be featuring some of my recipes that have recently been on the menu for right sidebar of my blog. Many of these recipes have not been published at Gluten Free Cooking School before because they are from my childhood or our pre-vegetarian days. And since they contain meat, I don’t have any pictures to share. But in these busy pre-baby and tax season day, I’ve decided to publish them anyway.
Place chicken breasts in pot of water and bring to a simmer. Cook chicken until there is no pink in the middle. Drain and set aside; shred chicken when cool.
Squeeze water from the thawed spinach and place in a bowl. Add cream cheese, oregano, salt, and shredded chicken. Stir to combine. Spread 1/4 of the spinach mixture over a large flour tortilla, sprinkle with Feta cheese and top with another tortilla. Cook quesadilla in a lightly oiled skillet over medium heat until both sides are golden. Slice into fourths and serve with sour cream and salsa.
Brown White Rice (1 c white rice, 1/2 c butter, 14 oz beef broth, 14 oz chicken broth, dash of garlic powder) Place all ingredients in a casserole dish and bake at 425 degrees for one hour.
If you’re interested in learning more about the weekly menu plan with shopping list from Gluten Free Suppers, click right sidebar of my blog.