Measurements

• 2 tablespoons butter
• 2 cups shredded chicken breast
• 2 cups chicken broth
• 2 tablespoons gluten
• 1 can
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 2 cups shredded Monterey Jack cheese
• 1 cup vegan sour cream
• 8 gluten

Preparation Method

• Preheat your oven to 350°F (175°C).
• In a medium saucepan, melt the butter over medium heat.
• Stir in the gluten-free flour and cook for 1 minute.
• Gradually add the chicken broth, stirring constantly until the mixture thickens and bubbles.
• Add the green chiles, salt, and pepper to the sauce.
• Remove from heat and stir in the vegan sour cream.
• In a large bowl, combine the shredded chicken and 1 cup of shredded Monterey Jack cheese.
• Fill each gluten-free tortilla with the chicken and cheese mixture, then roll up and place seam-side down in a greased baking dish.
• Pour the sauce over the enchiladas and sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Serve hot and enjoy!

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.