Fast Gluten free Chicken Tomatillo Enchiladas

Seriously I don't know why I hadn't tried this earlier. Simple filling dinner that is super fast to put on the table.

I make loads of tomatillo salsa in the summer, so it's easy to pop open a can/jar for this recipe. If you don't have your own stash, pick some up at the store (and seriously consider making some next summer).

I stole an idea from a gluten free blogger about using corn tortillas for enchiladas- just fold in half like a taco! Since corn tortillas are stiff and hard to bend, this is easy and reduces how much they break.

METHOD

Assemble your ingredients:

• Filling: I used leftover chicken potato tomatillo stew that I make in the slow cooker. Alternatively, you could toss cooked chicken with salsa and call it good. 
• Corn Tortillas
• Tomatillo Salsa
• Cheese

You may need to warm the corn tortillas slightly in the microwave to make them more pliable.  In the middle of each corn tortilla, spoon some filling. Then fold in half and place in pyrex dish. Repeat until dish is full. 

Pour additional tomatillo salsa over the top-- the weight of the salsa will help push down any pieces of tortilla that want to fly open. 

Shred cheddar cheese (or use cotija or your other favorite cheese) over the top.  Mine looked like this prior to cooking:

Microwave and/or bake/broil in the oven until heated through and cheese is melty (or even slightly bubbly/browned) on top.

Eat hot.