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Hey there! Today’s recipe is Gluten Free Instant Pot Lamb Osso Buco. Perfect for date night dinner with your significant other or a family dinner. Super yummy!
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HERE’S THE INGREDIENTS TO MAKE THIS Gluten Free Instant Pot Lamb Osso Buco: Mirepoix Drizzle of Olive Oil. 2 cloves of Garlic, minced Lamb Shanks 1c Red Wine 1/2 c Tomato Past A pinch of Italian Seasoning 1 can Roasted Chopped Tomatoes Salt and Pepper, to taste 1/2 jar Rao’s Marinara – you can get help support GGGF by getting it here on Amazon. HERE’S HOW TO MAKE Gluten Free Instant Pot Lamb Osso Buco: Season the lamb with S & P. Turn the Instant Pot to Sear. Allow it to get hot. Drizzle a little EVOO into the Instant Pot. Sear the Lamb on both sides. Set aside. Add another drizzle of Olive Oil, Mirepoix, and Garlic to your pan and saute. Add your Other Ingredients. Once mixed, add your Lamb back into the instant pot. Seal the lid and put it on manual pressure for 60 minutes. Once done, carefully release your steam. Serve with pasta or zoodles! What is osso buco? According to the wiki, it’s an Italian dish where you braise lamb veal shanks with veggies, white wine, and broth PIN NOW and make it later: 
YOU MIGHT ALSO ENJOY THESE:
GLUTEN FREE FRIED GREEN TOMATOES WITH A KICK– in the modern version of this recipe, it’s served with tomatoes. GLUTEN-FREE CHICKEN MEATBALL AND ZOODLE SOUP– this post teaches you how to make my super yummy zoodles! WATCH THIS:
prep time: 30 MINUTES
cook time: 1 HOUR total time: 1 HOUR 30 MINUTES This delicious instant pot meal is perfect for date night or a family dinner! It's easy to make and full of flavor! Ingredients
© Michelle Bock I hope you enjoy this as much as we do! As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle
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Gluten Free Bacon and Pineapple Fried Rice is so flavorful and delicious! Plus it’s fun to serve in the outside shell of the pineapple!
Here’s The Ingredients to make this Gluten Free Bacon and Pineapple Fried Rice:4 Cups of cooked Jasmine Rice- you can use leftover rice or make it fresh!
1 Pork Chop 3 Green Onions- sliced 1 Pineapple- Cut in half and scoop out the center. Remove the core and cut up the flesh. You need about 1 cup of chopped pineapple for the rice 3 Slices of thick cut Bacon- Sliced into small pieces. 3 Eggs- Whisked in a bowl 1 Cup Mixed Frozen Veggies of your choice- I used peas, carrots, and beans. 1 Yellow or White Onion- Chopped 1/3 Cup of Gluten Free Soy Sauce, Tamari, or Coconut Aminos- You can add more if you like 1/4 Cup Sesame Oil- Once again, add more if you like 1 TSP Ground Ginger 1 TSP Garlic Powder EVOO to cook it all in S & P Here’s how to make this recipe: Let’s start out by turning the wok or large frying pan on medium high heat. Add a drizzle of olive oil. Add the bacon. Fry until it is crispy. Add in the diced pork. Stir. Cook until the pork has reached 145 degrees F. Add in the diced white or yellow onion. Stir. Sautee until the onion is soft. Add in the Frozen Veggies. Add in the chopped Pineapple. Stir. Add in the Garlic Powder and Ginger. Stir. Add in the cooked Rice. Stir fry the rice for a few minutes. Make a Well down to the bottom of the pan. Add in the whisked Eggs. Scramble them in the pan. Stir the cooked eggs into the rice mixture. Add Salt and Pepper. Add in the Soy Sauce. Stir. Add in the Toasted or Plain Sesame Oil. Stir. Garnish with Sliced Green Onions. Put the rice back into the Pineapple Shells. Enjoy! What makes fried rice flavorful? IMO (In My Opinion) the flavor comes from the ingredients such as bacon and pineapple in this recipe! As well as the addition of toasted sesame oil and gluten free soy sauce! If you like your fried rice spicy, you can also add chili oil or red pepper flakes! Pin Me NOW Make Me Later! 
I love making fried rice when we have leftover rice. You can definitely make it with a fresh batch of rice, however, it always comes to my mind with leftover rice! You might also like my Mongolian Beef recipe to go along with this fried rice! Another one of our favorites is Instant Pot Sweet and Sour Spare Ribs! If you love comfort food in the form of soup you might also like my Tom Ka Gai recipe! Especially if you are looking to make your own takeout night at home!
Here’s the video on how to make this Fried Rice!
Did you know that it is thought that people from Thailand invented Pork and Pineapple Fried Rice? Our local Thai restaurant has it on the menu and I love it! I created this version as a copycat and I loved the idea of having Bacon in it as well because it adds so much delicious smokey flavor! Yummy!
Here’s the GLUTEN FREE PINEAPPLE AND BACON FRIED RICE recipe! Gluten Free Bacon and Pineapple Fried Rice prep time: 15 MINUTES cook time: 20 MINUTES total time: 35 MINUTES This gluten free pineapple and bacon fried rice is full of flavor and is delicious! I love serving it in the pineapple shells! So Yummy and Cute! Ingredients
Let’s start out by turning the wok or large frying pan on medium-high heat. Add a drizzle of olive oil. Add the bacon. Fry until it is crispy. Add in the diced pork. Stir. Cook until the pork has reached 145 degrees F. Add in the diced white or yellow onion. Stir. Sautee until the onion is soft. Add in the Frozen Veggies. Add in the chopped Pineapple. Stir. Add in the Garlic Powder and Ginger. Stir. Add in the cooked Rice. Stir fry the rice for a few minutes. Make a Well down to the bottom of the pan. Add in the whisked Eggs. Scramble them in the pan. Stir the cooked eggs into the rice mixture. Add Salt and Pepper. Add in the Soy Sauce. Stir. Add in the Toasted or Plain Sesame Oil. Stir. Garnish with Sliced Green Onions. Put the rice back into the Pineapple Shells. Enjoy! © Michelle Bock I hope you love this gluten free bacon and pineapple fried rice as much as we do! If you make it, I’d love a 5 star rating, and tag me in your pictures on Instagram! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
This easy instant pot hash brown soup is super easy to make and gluten free! I made it for a family get-together and there was none left! Definitely a crowd-pleaser!
Here are the ingredients you will need to make this easy instant pot hash brown soup:
1- 20 oz bag of Shredded Hash Browns- Gluten Free 32 oz Chicken Stock 10 Sliced of bacon- cook and dice. Save 1/2 for topping the soup. 1 pinch of salt and pepper A small yellow onion diced 1 block of cream cheese 2 cloves of garlic- minced or 1 tsp garlic powder 3 TBSP Gluten free flour substitute TWO Cups Heavy Cream 2 Cups Shredded Cheddar Cheese plus additional for garnish on top of the soup 2 Green Onions- chopped for garnish Here’s how to make this delicious Instant Pot Hash Brown Soup: Turn your Instant Pot onto Saute mode. Chop and cook the bacon in the Instant Pot until Crispy. Remove half of the bacon and place on a paper towel lined plate. Set aside for later. Onions and garlic go in next and saute for a few minutes. Add in flour and make a roux. Stir to cook the flour for a few minutes. Add in the broth. Stir. Pour in heavy cream. Stir. Turn the Instant Pot off. Add the hashbrowns. Drop in the Cream Cheese. Add Cheddar Cheese. Stir. Put the Instant Pot lid on and turn it on to manual pressure for 15 minutes. Release the pressure. Top with your favorite toppings. Enjoy! Pin this now and make it later! 
If you like this recipe you might also like these Instant Pot recipes:
Gluten Free White Bean and Chicken Chili Instant Pot Trip Tip– Medium Rare and of course gluten free! Instant Pot Yogurt– gluten free and so thick and creamy! Check out the video:
prep time: 15 MINUTES
cook time: 15 MINUTES additional time: 15 MINUTES total time: 45 MINUTES Easy Instant Pot Comfort Food! Just Saute for a few minutes then dump all the ingredients in your Instant Pot and let it do the hard work! Top this soup with your favorite potato toppings and it's fantastic! Ingredients
Turn your Instant Pot onto Saute mode. Chop and cook the bacon in the Instant Pot until Crispy. Remove half of the bacon and place it on a paper towel-lined plate. Set aside for later. Onions and garlic go in next and saute for a few minutes. Add in flour and make a roux. Stir to cook the flour for a few minutes. Add in the broth. Stir. Pour in heavy cream. Stir. Turn the Instant Pot off. Add the hash browns. Drop in the Cream Cheese. Add Cheddar Cheese. Stir. Put the Instant Pot lid on and turn it on to manual pressure for 15 minutes. Release the pressure. Top with your favorite toppings. Enjoy! © Michelle Bock I hope you enjoy this delicious soup as much as we do! I love making it for family get-togethers because it’s so easy and everyone loves it! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
This easy gluten free egg drop soup is one of my favorite quick meals! It’s almost Chinese New Year and I think this would be a great addition to your celebration dinner!
HERE’S THE INGREDIENTS TO MAKE THIS Recipe!
4 Cups Chicken Stock- The broth is important because it adds so much flavor! 2 TBS Cornstarch (optional for keto) 1 TSP Ground Ginger 1/2 TSP Garlic Powder 3 Eggs A drizzle of Toasted Sesame Oil 3 Green Onions, thinly sliced, plus extra for garnish 1/4 c Lemon Juice or Juice From a Lemon if you like it lemony Salt and Pepper to taste Here’s how I made this recipe:Whisk the Broth, Cornstarch, Ginger, and Garlic Powder in a medium saucepan until smooth. Bring to a simmer, stirring occasionally. Add Sesame Oil. Stir. Add Lemon Juice. Stir. Whisk your Eggs in a bowl. Once the broth is at a simmer, create a whirlpool with a fork or whisk and slowly pour your Eggs into the Soup as you stir to create egg tendrils. Remove the pan from heat. Stir in Green Onions, Salt, and Pepper. Serve with sprinkled Green Onions. Enjoy! Is Egg Drop Soup Keto? Other recipes use corn and sugar in their Egg Drop Soup but if you omit it like we are in this recipe, it’s perfect for keto. I only used 2 TBSP of cornstarch for this recipe which is a total of 14 carbs. You also have the option of leaving it out. The soup will not be as thick but it will still be delicious! Cornstarch AlternativesEven though I only used 2 TBS, the cornstarch is the most keto unfriendly part of this recipe so here are a few alternatives, you can read more about them here! Glucomannan Powder- it’s tasteless and has only 5 carbs. Xanthan gum- great for soups, smoothies, and more and it’s 0 net carbs! Coconut Flour-you’ll need to make it into a slurry in order to add to this soup but it’ll add a sweetness and slight coconut flavor when you’re done if you’re looking to remix the recipe. Is Egg Drop Soup good for when you’re sick? Yes! I love it as an alternative to Chicken Noodle or Chicken Zoodle soup! It’s a great way to get nutrients from broth, lemon juice, and eggs. I don’t know the science behind it but it makes me feel better! It could just be that it’s easy to eat and warm and comforting! lol. Pin this NOW for later... 
IF YOU LIKE THIS RECIPE YOU MIGHT ALSO ENJOY THESE:
GLUTEN FREE CRUNCHY THAI CABBAGE SALAD-a perfect appetizer for your egg drop soup or a soup and salad combo! PRESSURE COOKER BRAISED SHORT RIBS- GLUTEN FREE– in case you’d like your soup to be the appetizer. GLUTEN FREE PRESSURE COOKER CREAMY SPICY SOUP– the perfect soup for when you’re sick. Here's a quick video:
This is one of my favorite quick comfort foods! It is filling and delicious! It's better than ordering take out!
Ingredients
© Michelle Bock I hope you enjoy your soup as much as we do! As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle
I love this spicy Sicilian chicken soup when I am craving comfort food or if I am not feeling well! There’s something about eating a little spice if you have a stuffy nose that helps IMO!
I used to love getting this soup before I knew that I had Celiac Disease! It was perfect on a cold day or if I was feeling under the weather!
I no longer eat at Carrabba’s because I have been glutened there twice! So, I no longer trust them. This lead me to create my own version from my memory of what it tasted like! What do I need to make this Spicy Sicilian Chicken Soup? You will need the following ingredients to make this recipe: 1 bag of frozen mirepoix or fresh mirepoix olive oil red pepper 2 medium sized red potatoes or 1 cup of diced radishes if you are eating keto. Tomato paste chicken stock- homemade or from a store. chicken breasts or rotisserie chicken can of chopped tomatoes parsley pepper salt Italian seasoning red pepper flakes garlic cloves and an instant pot or a crockpot.
How do I cook it in the Instant Pot VS the Crockpot? I cooked it on the soup mode of my instant pot. I made it with raw chicken and it turned out perfectly. If you use the rotisserie chicken you would not need to cook it as long. Probably only 10-15 minutes. If you are using a crockpot or slow cooker, I would cook on low for 8 plus hours. Tips for making this Spicy Sicilian Chicken Soup- If you are using raw chicken, it will take longer to cook. I removed the chicken after it was finished cooking and shredded it and returned it to the pot. If you use rotisserie chicken, it will cook faster. You can shred it before adding it to the instant pot or crockpot. If you want it spicier, add more red pepper flakes and black pepper. I did not add pasta to mine as we are eating keto, however, you could add pasta to your soup if you like. I also substituted radishes for the potatoes to make it keto friendly. If you like this recipe you might also like these: My Grandma’s Vinarterta Instant Pot Fajita Chicken Corn and Potato Chowder Pin This NOW make it Later! 
Here’s the video on how I made it :)
Here’s the recipe:
Spicy Sicilian Chicken Soup- Carrabba's Copycat prep time: 15 MINUTES cook time: 45 MINUTES total time: 1 HOUR This delicious Carrabba's copycat Spicy Sicilian Chicken Soup is perfect for cold days or when you are feeling under the weather! It can be made more or less spicy! It can be made in the Instant Pot or Crockpot. Yummy! Ingredients
If you make this recipe please tag me on Instagram! I would love a 5 star review! TIPS: If you are using raw chicken, it will take longer to cook than rotisserie. I removed the chicken after it was finished cooking and shredded it and returned it to the pot. If you use rotisserie chicken, it will cook faster. You can shred it before adding it to the instant pot or crockpot. If you want it spicier, add more red pepper flakes and black pepper. I did not add pasta to mine as we are eating keto, however, you could add cooked pasta to your soup if you like. I also substituted radishes for the potatoes to make it keto friendly. I hope you love this copycat of Carrabba’s Spicy Sicilian Chicken Soup! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
Clam chowder is a must have for comfort food! This gluten free and keto version hits the spot!
This gluten free clam chowder is packed full of delicious flavor! It is also perfect for a keto diet with one modification! We like the keto version as much as the carby version!
What do I need to make this gluten free clam chowder? You will need the following ingredients to make this recipe: Heavy cream Chopped clams Salt and Pepper Butter Parsley Clam juice Chicken stock or broth Garlic Clove Yellow Onion Celery Bacon Potatoes, Radishes, or Celery Root- Our favorite version is radishes! Mascarpone cheese or Creme fresh Olive Oil How do I make this clam chowder recipe? In a deep pot, cook the bacon on medium heat until crispy. Once it’s crispy, transfer the bacon to a plate lined with a paper towel and set aside until the end. Drizzle olive oil into the pot to add to the bacon fat. Add the onion, chopped radishes or celery root, or potatoes, and saute for a few minutes until they start getting soft. Add in the garlic and celery. Saute until softened. Add in the chicken broth and clam juice. Stir to combine. Simmer with the lid cracked for about 20 minutes or until the radishes, potatoes, or celery root are the desired doneness. Stir in the heavy cream. Add the clams with the juice. Stir. Add in the mascarpone cheese or creme fresh. Stir until it melts. Simmer a few more minutes until heated through. Add salt and pepper to taste. Remove from the heat and stir in the butter to finish the soup. Ladle into a bowl and garnish with the crispy bacon and chopped parsley if desired. Enjoy! Since this recipe is keto, there is no flour to make a roux so it is not as thick as traditional chowder. However, it checks all the boxes for flavor and craving satisfaction! Pin this now and make it later! 
If you like this recipe, you might also like these:
Gluten Free Corn and Potato Chowder Gluten Free Cabbage Roll Soup Gluten Free Clam Chowder This New England Style Chowder is also Keto! So yummy! INGREDIENTS
I hope you love this clam chowder recipe as much as we do! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle Gluten Free Spaghetti Squash Alfredo is super creamy and delicious! I love to add chicken or shrimp to it to make it the perfect meal!  Gluten Free Spaghetti Squash Alfredo is a very flavorful and easy to make dinner!
I like to roast my spaghetti squash in the oven and cook the bacon at the same time. While it is roasting, I make the alfredo sauce and chop my veggies so it’s all done at about the same time! Here’s what you need to make this gluten free spaghetti squash alfredo: You will need the following ingredients: chicken or shrimp bacon tomatoes spinach a spaghetti squash cream cheese heavy cream garlic powder salt and pepper shredded parmesan cheese fresh basil to garnish if you’d like Here’s how to make it: I like to cut my spaghetti squash in half (remove the seeds) and put a little olive oil on a sheet pan and roast it cut side down in the oven. Roast it at 350 degrees for about 30-45 minutes. It’s done when you can easily poke a fork in it. Set it aside to cool. While the squash is roasting, make your alfredo sauce. You can find my ALFREDO SAUCE recipe here. Chop up the other veggies. When the bacon is finished cooking, chop it up as well. I like to use rotisserie chicken in this recipe, but you can precook some chicken and chop it up too. If you are using shrimp, you will want to precook it too. Carefully, scoop the hot spaghetti squash into a large bowl. I like to use a fork to shred it so it looks like spaghetti. Put the other veggies into the bowl. Add your chicken or shrimp. Pour the sauce into the bowl. Use as much of as little as you’d like. Crumble the bacon on top… I’m drooling now! Garnish with fresh basil! Voila! You are ready to eat! Gluten Free Spaghetti Squash Alfredo INGREDIENTS
As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
This gluten free avgolemono soup is creamy and delicious and a perfect comfort food!
Do you crave soup when it’s cool and rainy? I do! This Avgolemono soup was perfect for the cool and wet weather we have been having in Phoenix lately!
I love almost anything with lemon in it and my friend gave me some lemons from her tree. I was debating making lemon bars or this avgolemono soup and with the weather the soup won! According to Wikipedia: Avgolemono (Greek: αυγολέμονο or αβγολέμονο)[1] or egg–lemon is a family of sauces and soups made with eggyolk and lemon juice mixed with broth, heated until they thicken. They are found in Greek, Arab, Sephardic Jewish, Turkish, Balkan and Italian cuisine. I can’t actually remember when I had this soup for the first time, but I find it so comforting. What Do I Need to Make This Soup? I used homemade chicken bone broth that I had frozen, if you do not have that on hand, chicken broth is just as yummy. Jasmine Rice or cauliflower rice Carrots Onion Celery Chicken breasts or rotisserie chicken Green onion Parsley as a garnish Lemons Eggs Olive Oil Salt and Pepper Directions: I am going to give you two options to make this soup. I have done it both ways. They are equally delicious. Use a medium-sized pot and turn the stove on to medium heat. Add a drizzle of olive oil. Saute your chopped onion, celery, and carrots until tender. Add the broth to the pot. Stir. Juice 1 lemon into the broth. Add the chicken breasts to the liquid. Simmer until they reach an internal temperature of 165 degrees. Remove them from the pot and shred the meat with a fork. Add it back into the pot. OR This is where you get to choose a different option if you would like! You can add in shredded rotisserie chicken meat if you would like to save time! Stir in the rice. Let it simmer for about 15-20 minutes until the rice is tender. OR You can keep it low carb and use cauliflower rice. If you use cauliflower rice you only need to simmer for a few minutes until the cauliflower is soft. In a separate bowl, scramble the eggs. Add the lemon juice to them and whisk to combine. Temper the eggs by adding a ladle full of broth to the eggs while whisking. Pour the eggs into the soup while whisking. Remove from heat. You are ready to garnish with chopped green onions and parsley. The eggs will make it thick and creamy. So yummy! ENJOY! Pin THIS now Make it Later! 
If you are looking for soup recipes, you might also like these recipes:
Pressure Cooker Broccoli Cheddar Soup Instant Pot Creamy Spicy Soup I hope you love this Avgolemono soup. My favorite part is the options based on how much time I have to make it! If it’s a quick weeknight meal, I will use rotisserie chicken. If I have time I will cook the chicken breast in the broth. I guess I just love options! Avgolemono SoupDelicious comforting lemony chicken and rice soup. Perfect for cool weather days! INGREDIENTS
INSTRUCTIONS
I hope you love this soup as much as we do! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
This gluten free chili is cooked in your Instant Pot and is a quick and easy dinner!
Chili in my instant pot is a quick and easy dinner! We recently went to Flagstaff to visit our daughter who lives there. The evenings were cool and it got down to 30 degrees at night! Burr… So I decided to make my Instant pot chili.
My daughter who lives in Flagstaff, has a goofy sense of humor. She was totally on board to help me shoot the video to go with the chili. I hope you watch it to get a little giggle! This chili is perfect for year-round but I especially love it in the fall and winter. It is comfort food and it is delicious! You can add whatever toppings you like to it to make it your own. What Do I Need To Make This Chili? This chili is super easy and it all is made in the Instant Pot! I use the sauté button to cook the hamburger. Dump all the ingredients in, give it a good stir, then I switch the mode to chili and seal the lid. Once it beeps, dinner is ready! You will need the following ingredients: 1 Red, Yellow and Green Pepper chopped. A Yellow Onion, chopped. 2 Stalks of Celery, chopped. S & P 2 Cans of Chili Beans. 1 small Can of Tomato Sauce. 1 large Can of Roasted Chopped Tomatoes. 1/2 Can of Tomato Paste. 1 Box of Beef Broth. 2 LBS of Ground Beef. Chili Powder. Cumin. Sweet Paprika. Smoked Paprika. Garlic. Chipotle Pepper if you want it a little spicy or you can also add Cayenne. Any toppings you would like. I like: sour cream, shredded cheese, green onions, black olives and sometimes serve it over rice or cauliflower rice. And a finger…. if you aren’t careful when cutting up your veggies… Here’s The Video on How To Make Chili in my Instant Pot:
I hope this video gave you a giggle or at least a smile. We had fun making it. HEHE!
If you purchase something from my Amazon store, I receive a small commission. It is not an additional cost to you. Here is my disclosures and policies. Pin THIS Now Make It Later: 
If you don’t have an Instant Pot you can also make this in your slow cooker. However, Christmas is coming and I would highly recommend that you put it on your Christmas wish list if you don’t have one.
Here’s The Recipe: Chili in My Instant PotThis is a delicious recipe for Chili! Plus it's made in the Instant Pot so it's super fast and easy to make! EQUIPMENT
INGREDIENTS
INSTRUCTIONS
I hope you enjoy this recipe! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle My friend Roxy shared her Mom's Famous Enchilada recipe with me and I am sharing it with you! They are so delicious.. good luck eating just one!  Who doesn’t want a delicious pan of saucy and crispy-edged enchiladas for dinner? These cheesy red chili sauce enchiladas are the perfect weeknight meal or add beans and rice and it’s a perfect weekend meal! My friend Roxy told me about her Mom Toni’s enchiladas and I was so excited to make them only in a gluten free version. We got together one Friday night with our friend Aimee and whipped these delicious morsels up! It was truly a team effort and I loved doing it. What Do You Need to Make These Enchiladas? To make these famous enchiladas you will need a few ingredients: 1 can Las Palmas Red Chili Sauce 1/4 Cup of Cornstarch 3 cloves of fresh garlic minced 1/4 Cup of Oil- I used Avocado 1 TSP Cumin 1/2 Can Water (about 1 cup) 5-6 Green Onions chopped 1 Pkg Monterrey Jack Cheese- Shredded 2 Small Cans of sliced Black Olives 2 Dozen Guerrero Corn Tortillas (or any gluten free version you like) Oil to fry the Tortillas- once again I used Avocado 1 Rotisserie Chicken Shredded Plus any other toppings you would like to add Such as sour cream, etc. I personally don’t think they need anything else at all! Besides a fork…hehe. How Do I Make These Delicious Enchiladas? These famous Enchiladas are really easy to make with just a few easy steps. To begin, I make a little tin foil pocket to put the tortillas in once they are fried to keep them warm. Heat a skillet over medium heat and drizzle with a little oil. Toast your tortillas on each side. Place them into the pocket to keep warm. Mix together in a bowl the cheese, green onions, olives, and 1/2 of the garlic In another pan, heat 1/4 cup of oil and make a rue with the cornstarch. Cook it for a few minutes to thicken. Stir in the red chili sauce and combine to make it thick. Add the water until it is a nice consistency. It should be like a chowder consistency, not play-dough. If it is too thick add more water to thin it out. Add the rest of the garlic. Stir. NOW FOR THE FUN PART! It’s time to assemble your delicious enchiladas! Bake them and then the best part! EAT them! Step one- take a fried tortilla and dip it into the sauce and coat it well on both sides. Place it on a plate and put some chicken and cheese mixture inside. Roll it up and put it seam side down on a baking sheet. We used a cookie sheet. Continue until all of your tortillas are used. Spoon a little more sauce on top of each enchilada. Top with additional cheese and an olive. To make it look pretty. Bake in a 375 degree oven for 10-15 minutes or until the cheese is melted and the edges are a little crispy on the tortillas. Eat them how they are or serve with rice and beans! Aren’t They The Cutest?  I am super thankful for both of these ladies sharing their recipes with me! I loved making them! Here Are Some Other Recipes You Might Like: My Almost Famous Refried Beans Texas Caviar Holy Guacamole Pin THIS NOW Make It Later!  Here’s The Video of Us Making This Recipe: Here’s The Recipe for Toni and Roxy’s Famous Enchiladas!
Toni and Roxy’s Famous Enchiladas Delicious sheet pan enchiladas that are perfect for any night of the week! INGREDIENTS
INSTRUCTIONS
As Always, Best Wishes for Gluten Free Dishes! XO, Michelle |
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