Gluten Free Chicken Enchiladas

Ingredients

SAUCE:
1/2 cup chicken broth
1/2 cup tomatillo salsa (frontera kitchen)
2 Tbps cornstarch mixed with water

ENCHILADAS:
corn tortillas (chile sandwich petals)
olive oil
1 1/2 cups cooked torn chicken pieces
1 medium bell pepper, cut into small strips
2 cloves garlic, minced
1 8 oz can artichokes, drained, and chopped into bite size pieces
Juice from 1/2 lime
1/4 teaspoon cumin, to taste
sea salt and ground pepper, to taste
8 oz bag Cheddar or Jack cheese, shredded

Directions
1. Pre-heat oven to 350 degrees F.
2. Make your sauce by heating the broth and salsa.
3. Add thickener mixture (cornstarch & water) and let boil for a couple of minutes while stirring. Remove for heat.
4. Make the filling by combining chicken, artichokes, bell pepper, garlic, lime juice, cumin, sea salt, and pepper, in a bowl. Toss well to coat. Add about 3/4 of the shredded cheese and mix. Set aside the remaining cheese for the topping.
5. Add about 3/4 of the shredded cheese and mix. Set aside the remaining cheese for the topping.
6. To start assembly, drizzle about half of the sauce into the bottom of the baking dish.
7. Lay out the sandwhich petals and brush with a little olive oil.
8. Spoon in the chicken filling, and roll up each petal, placing each into the casserole dish.
9. Pour the remaining enchilada sauce all over the top, slowly.
10. Sprinkle the remaining shredded cheese on top.
11. Bake in the pre-heated oven for about 30 minutes, or until the enchiladas are bubbling around the edges and heated all the way through.
12. For those with big appetites, serve with seasoned rice, or refried beans, or sides of guacamole and sour cream.

*This recipe is for an 8 X 8 pan and can easily feed four people.
**Sorry for not taking a picture.