Chicken Florentine Roll Ups

Chicken Florentine Roll Ups

These glutenfree Chicken Florentine roll ups are a brand new take on boring chickencasserole dishes.  They're done by fillingRudi’s gluten free spinach tortillas with a creamy chicken spinach and ricefilling.  The whole dish is topped withthe creamy sauce and lots of cheese then baked to gooey golden perfection.  This is comfort food at its finest.  And I’ve lightened the recipe too with partskim mozzarella and a lower fat version of the creamy sauce.  This recipe is a definite keeper.  The leftovers can even be frozen and reheated.  I did the reheating two different ways.  The first time I triedmicrowaving the tortillas for about six minutes until done which was prettygood.  The second frozen portion was reheatedfrom the  for about 40 minutes in the toasted oven.  Both methods worked out relatively well and Rudi’s tortillas held up beautifully inthe recipe. 
ChickenFlorentine Roll UpsPreptime: 20 min Cooktime: 40 min
Ingredients

• 8 gluten free tortillas
• 3 cups reduced fat milk
• 3 tsp gluten free chicken bouillongranules
• corn starch slurry (2 tbsp cornstarchmixed with 2 tbsp water until smooth)
• 2 cups cooked diced chicken breast
• 10 oz frozen chopped spinach,defrosted and drained
• 1 cup cooked rice
• 8 oz part skim grated Mozzarella,divided
• 6 tbsp cup grated Pecorino Romano,divided
• salt and pepper to taste
• pinch of cayenne pepper, optional

Video Tutorial



Instructions 

1. Preheatthe oven to 350°F (or 175 °C) and grease either a 9x12 or 10x13 inch casseroledish.
2. Tomake the creamy chicken sauce, add the milk and bouillon granules to a mediumsaucepan, over a medium heat and stir until the bouillon dissolves and the milkjust starts to come to a boil.
3. Addthe cornstarch slurry then stir the sauce continuously for 1-2 minutes or untilthe mixture thickens then turn off the heat and stir in 2 tbsp Pecorino Romanoand a pinch of cayenne pepper then set it aside.
4. Forthe filling, in a large bowl,  add somesalt and pepper to the spinach then add the rice, chicken, ½ the mozzarella, 2tbsp of grated Pecorino Romano, and ¾ cup of sauce then stir until you have a well combined mixture. 
5. Spoonabout ½ cup of sauce onto the bottom of the prepared casserole dish.  Evenly divide the filling among the 8tortillas then roll them and place them seam side down into the casserole dish.
6. Pourthe remaining sauce over the tortillas making sure that they are completelycovered and use a spoon to work some of the sauce between the roll ups toprevent them from sticking together. 
7. Topthe dish with the remaining mozzarella and 2 tbsp of grated Pecorino then bakethe dish uncovered for 40 minutes.   Allow the dish to rest for 15 minutes beforeserving so that it doesn’t fall apart.  

Notes:  Besure to stir the cornstarch slurry right before adding it since thecornstarch has a tendency to sink to the bottom.  If the tortillas are too large to fit intothe casserole dish, trim them to fit before filling and rolling them.