I usually have a ton of cooked chicken meat in my freezer so I’m always looking for new ways to use it. Since going gluten-free, I’ve missed enchiladas and the like, so when I came across this recipe for Chicken Enchilada Casserole, I decided to try it. Unfortunately, it did not agree with my temperamental tummy, even though there is no gluten in it. I suspect I may also have a sensitivity to corn (hmph!) Or maybe my body just doesn’t like to digest so many different ingredients at once. However, it was quite tasty so I’m going to post it in hopes that someone else might enjoy it.
First you melt some oil (lard) in a pan and saute some chopped onions, minced garlic, chili powder, salt and pepper.
When that’s soft, add the tomatoes and tomato sauce and cook for about 5 minutes. I love cilantro, but I didn’t have any on hand so I left it out.
I always have cooked chicken sitting around from the whole chickens I cook weekly. But you can roast some chicken breasts in the oven, or, if you’re really desperate, you can always buy a cooked rotisserie chicken at the grocery store (ew).
Then you add your cooked, shredded or chopped chicken and some fresh lime juice to the tomato mixture.
Stir and cook till heated through.
Then spread one half of a jar of salsa (I like Trader Joe’s) in an ungreased 9″ x 13” baking dish and top with half the corn tortillas, broken up into largish pieces.
Here is what I used but I’m sure you could use flour tortillas if you aren’t gluten-free.
Finally, spread remaining chicken mixture over the top and sprinkle with half the cheese. Top that with the remaining tortillas. Spread with salsa and sprinkle with cheese.
Bake at 350 for about 15 minutes, or until the cheese is all melted and gooey. Of course we were too eager to eat it to actually get a photo of the finished product. D’oh. But you can just imagine the ooey-gooey goodness.
I served it with LOTS of sour cream and a side salad. it was delicious and almost as good reheated the next day. Unfortunately, both times I ate it my stomach cried out in protest. Not fun. So I’ll have to live vicariously through you! Let me know if you try it and what you think.
- 2 tablespoons olive oil or lard
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 Tbs. chili powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 cup diced tomatoes
- 1 small can tomato sauce
- 1 Tbs. cilantro, chopped
- 3 cups chicken cooked, boned, shredded
- 1 tbsp lime juice
- 1 16-ounce jar salsa
- 10 corn tortillas
- 8 oz shredded Jack/cheddar cheese
- Preheat oven to 350 degrees F. Heat a couple tablespoons oil or lard in a large skillet over medium heat. Add onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, about 3 minutes. Add one cup of tomatoes, tomato sauce, and cilantro. Cook 5 minutes.
- Sprinkle shredded chicken over tomato mixture in skillet. Spoon lime juice over chicken. Stir chicken and lime juice into tomato mixture.
- Spread half the salsa in a 9″ x 13” baking dish; top with 5 tortillas (break into pieces as needed to mostly cover salsa).
- Top with chicken mixture; sprinkle with half of the cheese.
- Top with remaining tortillas. Spread with remaining salsa; sprinkle w/remaining cheese.
- Bake until cheese is melted and casserole is hot, about 15 to 20 minutes.