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1 (15 oz) can gluten free enchilada sauce or 1 recipe of my gluten free enchilada sauce 12 gluten free corn tortillas
2 cups cooked chicken, shredded or diced
1 cup cheese, shredded (cheddar, Monterey jack, Colby, etc.)
1 can of enchilada sauce
Wrap your gluten free corn tortillas in a paper towel
microwave for 30 seconds to heat them up so they are flexible.
Spread about ½ cup of enchilada sauce over the bottom of a microwave safe rectangle casserole dish.
Mix the chicken with any desired filling ingredients and about 1 cup of enchilada sauce.
Dip each tortilla in the remaining enchilada sauce.
Fill each tortilla with 2 ½-3 Tablespoons of filling, and roll.
Place in the pan, seam side down, and repeat with the remaining tortillas and filling.
Spread any remaining enchilada sauce over the top of the enchiladas.
Sprinkle it with shredded cheese.
Microwave for 5-7 minutes, or until the cheese is melted, the sauce is bubbly, and the enchiladas are heated through.