Chicken Enchiladas

Ingredients:
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)
chili powder
salt
pepper
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

Gumbo Jambalaya

Serves 3-4

Ingredients:
olive oil
cajun seasoning
1 chicken breast - cut into small pieces
1 lb large fresh or frozen shrimp
*2 hot sausage links - cut into small rounds (optional)
3 TBSP butter or bacon fat
5 TBSP flour
1 can low sodium chicken broth
1/3 cup tomato paste
1 red bell pepper - chopped (stems and seeds removed)
1 green bell pepper - chopped (stems and seeds removed)
1/2 onion - chopped
1 clove garlic - pressed or minced
salt
pepper
cayenne
red pepper flakes
chili powder

Start by whisking the tomato paste into the chicken broth and set aside.
Season the chicken pieces with the cajun seasoning (depending on your spice tolerance). Cook in a large skillet or pan in olive oil over medium heat. When the chicken is about half cooked, add the shrimp and sausage. When chicken is done, remove all to a bowl. Melt the butter/bacon fat and whisk in flour. Slowly add chicken broth/tomato paste mix. Simmer about 2 minutes. Add the garlic, onion and bell peppers. Season with salt, pepper, cayenne, red pepper and chili powder to your liking. Cook and stir until veggies are tender and sauce has thickened.
Serve over hot cooked rice.

**Allergy-free substitutions:
flour - gluten free all purpose flour
garlic - omit