Sunday, February 15, 2009

Enchilada Casserole


1 onion, chopped
2 cloves garlic, minced
1 T. butter
1 T. olive oil
3 cups cubed cooked chicken or turkey
1 can (4 oz) diced green chilis
4 - 5 cups shredded cheese (mixture of cheddar and jack works well)
1 can of sliced olives
2 cans gluten free green enchilada sauce (Las Palmas is gf)
corn tortillas


In a skillet over medium-high heat, saute the chopped onion in the olive oil and butter until soft; add the garlic and saute for about 2 more minutes.

In a medium bowl mix the cooked onions and garlic with the chicken, diced chilis, 2/3 of the cheese, 2/3 of the olives, and 1 1/2 cups of sauce.

In a 13" x 9" pan, sprayed with non-stick spray:
Coat the bottom with 3/4 cup enchilada sauce, then lay corn tortillas on the bottom, overlapping. Tear a couple of the tortillas in half so that they have straight edges to go against the sides of the pan.

Put half of the chicken-cheese mixture on the layer of tortillas and spread evenly all the way to the edges. Place another layer of corn tortillas on top, pour half the remaining sauce on the tortillas. Put the remainder of the chicken-cheese mix on top and cover with another layer of corn tortillas. Pour the rest of the enchilada sauce over the top, garnish with remaining cheese and sliced olives. Bake at 350 degrees for 30 minutes, until the edges are bubbling and cheese is melted on top. Makes 8 servings.

It's great that so many Mexican dishes are naturally gluten free!! :)

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