Who doesn’t love a fun alliteration? My best friend Jannine is from El Salvador and always brings me authentic food that her mom makes. I know they may sound common but enchiladas from the Vela household are like nothing I have ever tasted. Having that background on the flavors and tradition in the kitchen makes this recipe untouchable.

Last year in the dorms (Jannine was my roommate) she would walk in with a pyrex pan steaming and filled to the brim with melted spicey goodness. The smell would fill our hall and everyone would walk in to get what they could. Now, I know we have been putting a huge emphasis on tortillas lately but if you use them for nothing else, use them for this meal. You honestly can’t get Gluten-Free Flour Tortillas like Rudi’s and I even had Jannine make a batch using them to see if it would work- it resulted in the same heavenly taste.

Vela Enchiladas (gluten free style):

1 pack of Rudi’s Plain Gluten-Free Flour Tortillas

1 1/2 lbs of boneless skinless cooked chicken breasts

1 cup of tomato sauce

1/2 cup of condensed cream of chicken soup

1 tbsp of chili powder

2 tsps of onion powder

1 tsp of garlic powder

1tsp of cayenne pepper

1 tsp of cinnamon

2 cups of queso fresco

salt and pepper to taste

Directions:

Preheat oven to 375 degrees

In a medium pan heat up the cream of chicken soup and tomato sauce, stir in the chili powder, onion powder, garlic powder, cayenne, and cinnimon on medium heat until it is simmering. Once simmering, reduce to low heat and cover. After 5 minutes stir in cooked shredded chicken and cover for another 5 minutes on low heat. take lid off and stir in 1 cup of the queso fresco.

Place chicken mixture into center of each Rudi’s Plain Gluten-Free Flour Tortilla, roll up and line in pan. Pour excess sauces over the enchiladas and sprinkle remaining cheese on top. Place in oven for 20 minutes and enjoy!