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.