Sunday, August 3, 2014

Stacked Chicken Enchilada Casserole



I've been eating gluten free for over a month now.  Not necessarily because I want to, but because I think it's causing inflammation in my body.  So, trying to find gluten free dinners out there and I came across this great recipe at Gimmesomeoven.com  It's got great flavor, cheesy and gluten free!  Whoohoo!  Go over to her site for great step by step photos and other great recipes.  She has quite a few I'd like to try!

I've made this twice now.  Both my children, husband and my parents really loved this.  Definitely give this one a try!  It is pretty forgiving, add or take out what fit your likes.  

Ingredients:

  • 3 cups red enchilada sauce (enchilada sauce can have gluten so read the label!)
  • 16 corn tortillas, halved (if you want gluten free use corn tortillas not flour)
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 6 scallions (green onions), thinly sliced
  • 4 cups (about 1.5 pounds) shredded cooked chicken
  • 3 cups shredded Monterrey Jack or Mexican blend cheese
  • 1 avocado, peeled, pitted and diced
  • 1/2 cup loosely-packed chopped fresh cilantro
  • sour cream for serving
  • tortilla chips for serving

Directions

Heat oven to 375 degrees F. Prepare a 9x13-inch baking dish with cooking spray.
Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly with about 1 cup black beans, 1/2 cup corn and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese.
Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese. Then conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking).
Cover the pan with aluminum foil, then bake for 20 minutes. Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted.
Remove pan, and sprinkle with avocado, cilantro, and remaining green onions.  We also serve with a dollop of sour cream and tortilla chips on the side.  Homemade salsa would probably be nice too.  Serve warm.  Enjoy!


1 comment:

Alexandra Nicole said...

I'm a terrible cook - I'll have to get my mum to make these!

Great blog

alexandranicolexo.blogspot.co.uk