Gluten Free Chicken Enchiladas

GF Chicken Enchiladas

Comment: These, along with steak, provide a quick, satisfying meal with minimum work and it’s one more item in your arsenal of lunches to give you maximum flexibility in providing a variety of recipes.
Cooking time:
20-25 minutes

3 5” round corn tortillas
½ medium green pepper sliced lengthwise
½ medium red pepper sliced lengthwise
¼ lb white uncooked chicken tenderloins (frozen but defrosted) sliced 2”-3” lengthwise
1 small onion, sliced
1 tbls vegetable oil
Salt & pepper to taste
  1. In an 8” fry pan add the oil, peppers and onions, cover, stir occasionally and cook over low heat until soft. Remove the peppers and onions from the pan, increase the heat to medium and add the chicken and cook until no pink is in the middle when cut open. Lower the heat, add the peppers and onions, mix together and transfer to a heat-resistant bowl.
  2. Take one tortilla, splash it with cold water (not a lot but enough to wet it) and micro for 20 seconds which should soften it making it easy to fold.
  3. Begin filling the tortillas as they come out of the micro and use a toothpick to seal the edges closed.
Condiments: Sour Cream, Hot Sauce