Gluten Free Tamalidas (I made it up)
 
Ingredients
  • 1 whole rotassarie chicken, skin removed and cut into small pieces
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 3 TBSP chopped cilantro (you can use less here if you do not like that much cilantro or you can replace the cilantro with parsley)
  • 3 TBSP butter
  • 1 can green chiles
  • 1 28 ounce can of green enchilada sauce
  • 16 ounces of pepper jack cheese
  • ½ cup sour cream
  • 1 tsp salt and pepper each
  • 1 tsp roasted cumin
  • ½ tsp paprika pepper
  • 1 tsp garlic powder
  • 20 corn tortillas
Instructions
  1. Heat butter in a large skillet or frying pan over medium heat. Add onions and bell peppers and cook until tender, about 5-7 minutes. Add chiles, salt, and pepper. Add the chicken, remaining seasonings, sour cream, half of the green enchilada sauce (so roughly 13-14 ounces) and 8 ounces of the shredded cheese. Cook, stirring frequently for another 10 minutes on medium low. Remove from heat and allow to cool slightly.
  2. Divide the chicken mixture by the spoonfuls equally among the corn tortillas. Wrap tortillas around the filling and transfer, seam-side down, to a 9- by 13-in. baking dish. Top each with the remaining enchilada sauce and shredded cheese and bake at 350 covered for 20 minutes, then remove the foil and bake for another 10 minutes until the cheese is nice and golden.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/?p=6598