Gluten Free Chicken Enchiladas with White Sauce

I have been making these enchiladas for years...but not gluten free.  The original recipe called for flour tortillas.  Easy fix.  Switch to corn tortillas.  The part that was tripping me up was the cream of chicken soup.  That particular ingredient contains gluten.  Thankfully I found a remedy for that with the Gluten Free Cream of Chicken Soup recipe on the blog.

Gluten Free Chicken Enchiladas with White Sauce

These Gluten Free Chicken Enchiladas are so yummy with a creamy white sauce instead of a traditional red sauce.  They are versatile too.  You can use shredded chicken, ground chicken or even ground turkey.   So put on your sombrero and try out these babies (sombrero optional),  You won't be sorry you did!

GLUTEN FREE CHICKEN ENCHILADAS WITH WHITE SAUCE
Recipe from: Goodies Gone Gluten Free
click here for Printable recipe

3 cups shredded cooked chicken or 1 package of ground chicken or turkey, browned
1 - 4 oz. can of diced green chilies (make sure they are gf)
1 - 1/2  cups shredded cheddar or Mexican cheese divided
1 cup sour cream
8-10 corn tortillas

Gluten Free Cream of Chicken Soup

1 cup milk

2 Tbsp. cornstarch

1 Tbsp. butter

1 tsp. chicken bouillon granules (gluten free) or 1 bouillon cube (gluten free)

1/2 tsp. salt

To make the soup, whisk together the cornstarch with the milk.  Add the remaining ingredients and heat to a boil while whisking until fully dissolved and combined.  Reduce heat and simmer a few minutes or until mixture thickens. If it is too thick add more milk until desired consistency.   Use this recipe in place of one can of creamed soup.

Preheat oven to 350 degrees F. Combine cooked chicken or turkey with green chilies and 1 cup of the cheese.  In a separate bowl combine sour cream and soup.   In a 9x13 pan spread the bottom with a 1/3 cup of the sour cream soup mixture.    Heat a small skillet over medium heat and add 1 tortilla, flipping after 30 seconds.  Transfer to a work surface  and spread a tablespoon of sour cream mixture over tortilla, top with a 1/4 cup of meat mixture and roll up and place in prepared baking dish.  Continue with remaining tortillas.  Once dish is filled, top with remaining white sauce and spread over tops of tortillas.  Top with remaining 1/2 cup of cheese and bake uncovered for 30 minutes or until cheese is melted and slightly browned.