2 cans chicken or 1 large chicken breast - pan cooked with salt & pepper, shredded
1 bunch green onions - chopped
2 cups sour cream
1 can cream of chicken soup
canned or chopped chilies of your choice
*sliced black olives (optional)
large flour tortillas
1 large can enchilada sauce
grated cheddar cheese
Preheat oven to 350.
In a large bowl combine chicken, cream of chicken soup, 1 1/2 - 2 cups sour cream, half of the green onions, chilies, olives and about a cup of grated cheese. Season with salt, pepper and chili powder.
Divide mixture evenly into tortillas - spooning onto one side of tortilla and rolling up. Place in a greased casserole, cover evenly with enchilada sauce and bake 20-30 minutes. Sprinkle with additional cheese and bake 5-7 minutes more or until cheese is nice and melty. Top with remaining green onions.
Serve with sour cream and guacamole.
**Allergy free substitutions:
Sour cream - the hardened top part of a refrigerated can of coconut milk
Cream of chicken soup - use a Roux instead. Melt some butter in a pan, add a few TBSP of GF flour and a heaping TBSP of Better Than Bouillon Chicken Base and mix well. Stir in about a cup of milk, cook and whisk until thick and add to chicken mix.
Flour tortillas - take 2 small corn tortillas, fry lightly in olive oil and lay them next to each other, overlapping edges slightly to create a larger surface area. use same rolling method.
Omit cheese or use mozzarella, soy cheese or goat cheese