"Creamy" Chicken Enchiladas: gluten-free, dairy-free

This is one of my son's favorite dishes, it is pretty basic but I'm including the research I've done about the allergy aspects of the ingredients.  I started making this back when I only worried about dairy-free and now have made it several times since we've gone gluten-free.  It is quick and easy once you have the ingredients on hand!

I start with about 1 1/2 - 2 # chicken-I like to use chicken thighs and breasts and boil it about 20' in salted water.  If you want to make it even quicker you can purchase a whole roasted chicken at the store.

Just be sure your "helper" doesn't eat all the chicken!

Shred the chicken with a fork and toss it in the bowl to mix with:

1 large onion, diced

1 can sliced black olives

1 28 oz can La Victoria RED Enchilada sauce or Las Palmas RED Enchilada Sauce (the green is unfortunately not gluten free).   I usually use two-a hot and mild, mild in the chicken mix and hot for the topping.
La Victoria
Las Palmas

Several large tablespoons of Tofutti Sour Supreme (contains Soy & see attached about their response about gluten)
Is Tofutti Gluten-Free?

Wrap in gluten free tortillas (or alternately you can layer like lasagna), pour another can of sauce over top and bake 20-30 minutes at 350 degrees.