Gluten-Free and Dairy-Free Chicken Enchiladas

While I work on my post about products [I’m going as fast as I can I promise!] here’s a picture of the enchiladas I made tonight! Gluten-free,dairy-free, beef free! And yummy! Plus chicken made in the crockpot is always a plus! So here’s how I did it:

2 chicken breast’s set in a crockpot

2 T or one package of taco seasoning

2 T dairy free ranch mix (I’ll get a recipe up eventually I’m sorry)

1/2 c chicken stock

Set on high for 4 hours or low on 8

Cook for 15-20 minutes in the oven

I’m gonna tell you now, preheat that oven to 350° so it’s ready for your Enchiladas. Nothing’s worse then getting to the point of putting it in the oven and it’s not preheated because it doesn’t say to do that until the very end, even though everyone knows you do that first! That’s why all my recipes say it right after ingredients and then I write how long you need to cook it because that’s another pet peeve of mine! Anyways back to the regular scheduled programming!

After 30 minutes of heating up, flip the chicken a few times to mix all the spices then leave until time is up. Once chicken is cooked, shred and put back into the crockpot to mix with the liquid. Heat up corn tortillas of your choosing and roll up some chicken in it or make the enchilada how you usually do [my husband thinks I do mine all wrong but he eats it so how wrong is it really?] and repeat until your casserole dish is full. Do it over and over until chicken is gone. Pour remaining enchilada sauce over the top and then top with your choice of Fake stinky cheese [its all stinky when it’s real or vegan let’s be honest] throw it in the oven at 350° for 15-20 minutes and call it Gucci. Tastes pretty dang good and it’s super easy!