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A.K.’s Chicken Enchilada Casserole March 9, 2009

Filed under: the Gluten Free Diet — seekthesethings @ 1:13 pm
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I cannot stomach spicy food, so feel free to spice up this mild Mexican favorite.

A.K.’s Chicken Enchilada Casserole

  • 2 lbs boneless skinless chicken
  • 18 small GF corn tortillas
  • 1 can refried beans (try Western Family, they are GF)
  • 1 small can Hunts tomato sauce (you can use extra enchilada sauce instead)
  • 1 cup uncooked rice
  • 1 can green chile’s (or substitute any type of fresh peppers)
  • 4 cups shredded cheese
  • 1 large can enchilada sauce
  • 1 tsp minced onion (or 2 chopped fresh green onions)
  • 1 tsp canola oil
  • salt to taste

Defrost your chicken.

In a large pot, cook your rice with adequate water, the chilies or peppers, onion, oil, and salt. Stir regularly to prevent burning.

In a broiler pan, broil the chicken in the oven at 500 degrees until it is fully cooked. (Season the chicken if you like it spicy.)

In a large rectangular cake pan, spread your tomato sauce evenly across the bottom to prevent the other ingredients from sticking. Layer 10 tortillas across the bottom of the pan, 3 down each side and 4 down the middle, folding the sides up to reach almost to the top of the pan. Spoon 1 heaping tsp of refried beans onto each tortilla and then spread them evenly with a spoon. Toss on a thin layer of cheese.

Spread the cooked rice evenly over the beans and cheese. When the chicken is fully cooked, chop/shred it in a food processor, then spread it evenly over the rice. Pour half your enchilada sauce evenly over the chicken, use a spoon to spread the sauce over all the chicken. Layer half your remaining cheese over the chicken. Place the 8 remaining tortillas on top of the casserole, smother the tortillas evenly with the remaining enchilada sauce.

Bake the caserole at 350 degrees for 8 minutes to get the flavors working together. Scatter the remaining cheese over the sauce and return the pan to the oven for 2 minutes, or until the cheese is almost melted. Serves 8.


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