I used this gluten-free Enchilada Sauce. It was good, basically like a salsa. Only thing I would do differently is I would blend the sauce smooth before using it.
I boiled up 3 chicken breasts and then shredded them.
About the same in rice.
A sprinkle of chicken.
Fill each pan. We made 24 corn enchiladas and ate them the rest of the week. Hey, I am weak and LOVE enchiladas and leftovers. :)
Put a generous amount of sauce on top.
Sprinkle a light layer of cheese.
I add sliced black olives and fresh chopped up tomatoes.
Bake at 325 for approximately 30 minutes. I forgot to take a picture after they were done . . . sorry, was hungry!
Thoughts on this:
~As I said, I would blend the sauce, just a preference to help the sauce cover things better.
~I need to learn how to use corn tortillas as they cracked once I set them in the pan while making more.
~About twice as much beans would probably be perfect.
It was delicious. I have to admit, it still surprises me when I alter a dish to make it gluten-free and it is good. I still expect it to be such a pain to be gluten-free. I am definitely being proven wrong. :)