Gluten Free BBQ Chicken and White Bean Enchiladas

Rachel (Shelsi)


The Ingredients: (makes 2 9x13" baking pan, about 12 enchiladas)

• cooked & shredded BBQ chicken (you could prob just use reg chicken too)
• 1 can drained northern beans
• 3 cups chicken broth
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup white sugar
• 1 tbsp molasses
• 1 tbsp dijon mustard
• 1 tbsp chili powder
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp cocoa powder
• dash cinnamon
• 3 tbsp rice flour
• soft corn tortillas
• 1-2 cups mexican style shredded cheese

The Directions:

1. Preheat oven to 400 degrees.  
2. In 2 quart saucepan over medium high heat combine broth, ketchup, apple cider vinegar, sugar, molasses, dijon mustard, chili powder, salt, garlic powder, cumin, cocoa powder, and cinnamon.  Bring to a boil, stirring occasionally, then simmer 10 minutes.  Stir frequently to help all the ingredients combine.
3. In small bowl whisk together rice flour and 1/3 cup water.  Slowly pour into chicken broth mixture, whisking constantly to prevent lumps.  Bring back to a boil, stirring constantly, until sauce thickens.  Set aside.
4. Pour a small amount of sauce in a 9x13 baking pan, just enough to cover the bottom.  This will keep your enchiladas from sticking. 
5. To assemble:  soften corn tortillas by heating them in a skillet.  I use 2 tortillas on top of each other for each enchilada as I find this keeps them from falling apart.  Once tortillas are soft, remove from skillet, pour a bit of sauce on top, add chicken and beans, then roll up and lay them seam side down in your baking pan.  
6. Once you've got your pan filled with enchiladas, pour remaining sauce over the tops, sprinkle with cheese, and bake for 15-20 minutes until cheese is melted and sauce is bubbling around the edges.  Allow to cool 5 minutes.  Serve with sour cream and guacamole.

http://glutenfree100.blogspot.com/2012/05/gluten-free-bbq-chicken-white-bean.html