EDITED: this turned out GREAT. 
Doing this while my usual Saturday cooking of bulk vegetables cools on the table. I always, always do bulk vegetables on Saturdays to eat for the week: there’s actually an additional six pounds of InstaPot’d green beans in the fridge already.
—If you want to keep the weight off on a gluten free diet, it’s almost a necessity to figure SOME way around that. This is mine!
Enchiladas: I’m making chicken ones.
A pound of chicken breast tenders, cleaned and diced into bite sized pieces. Sautéed in a cast iron skillet on the stove. Skip the oil! Pan spray if you must use something. My cast iron is seasoned well enough I don’t need anything.
A 12oz bag frozen chopped spinach, microwaved according to package directions, and drained. (I didn’t squeeze dry, though.) Added to the skillet.
My father, who is doing my grocery shopping right now due to COVID, absolutely could not find gluten free enchilada sauce for me. He was doing my trick of calling companies while standing in grocery store aisles! Best he could get was Old El Paso, which said there was no wheat added TO it, but they couldn’t say there was no wheat IN it. [Love it when they can’t tell you what’s in your food, right? Clean your stupid manufacturing lines between products!] So. I am making do, and making my own!
About a cup of salsa (I didn’t measure), 4 T minced garlic, a 28oz drained can of diced tomatoes, a bit of chili powder (probably about 1/4 t), and probably 1 1/2 t cumin: all spices to taste.
Simmered over medium heat until a good bit of the liquid is absorbed, 8-10 minutes.
*Time enough for an angry phone call to my mother, in other words, asking if THEY owned a damned can opener that bloody well WORKED and where in the DEVIL they got it, as a matter of fact. This one of mine led to the diced tomato juice all over the counter, and sink, and dish towel, and got thrown angrily in the TRASH. Frustrations of a food blogger, yes?* I wasn’t actually timing it. About this-conversation long, LoL.
I added a can of nonfat refried beans in at this point.
I usually make my own - I’ll get you guys that recipe one of these days - but I only had one container of those left in my freezer, and it had about twice the amount I wanted. So I grabbed a can out of the pantry.
—ConAgra brand is good about labeling; if anyone needs the GF. I have a “May Contain: Soy” on here, which means it does not “May Contain: Wheat,” from these folks. Rye, barley, and/or oats would not be a worry in beans.—
I had grated an 8oz block of Monterey Jack cheese. Half got stirred into the skillet with the beans and 6 torn corn tortillas.
—Make sure your corn tortillas are LABELED gluten free!! Check last week’s post on the grits Eggs in Purgatory over Cauliflower Grits for a note on the ground corn issues for us gluten-free folks!—
If your skillet is not oven-safe, transfer your enchiladas to a dish that is, here.
Top with the other half of the cheese and broil until melted and starting to brown.
—Reasons I love cast iron: truth! I used no oil, not even any pan spray, and even though I simmered all the liquid out of it and had to add more halfway though, even though it had all that cheese? It just WIPED CLEAN. Love it!
SKILLET ENCHILADAS
1 pound chicken breasts
12oz bag chopped frozen spinach
1 cup salsa or pico de gallo
1 28oz can diced tomatoes, drained
4 T minced garlic (about 4 cloves), to taste
1/4 t chili powder, to taste
1/2 T cumin, to taste
1 can nonfat refried beans
6 corn torilllas, marked GF if necessary
8oz shredded Monterey Jack, divided
Trim and dice your chicken breasts into bite-sized pieces. Sauté in oven safe nonstick skillet (if you have one), using pan spray if necessary.
Add the drained spinach. Stir in salsa, drained tomatoes, garlic, cumin, and chili powder. Preheat the broiler. Summer over medium heat until most of the liquid is absorbed, 8-10 minutes.
Add half the cheese and the refried beans. Mix well. Tear the tortillas into the skillet. Stir.
Transfer to an oven safe dish at this point if your skillet cannot go in the oven.
Top with the remaining cheese. Place under the broiler until melted and starting to brown, about 5-7 minutes.
Servings: 7
Calories per serving: 285
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