Use either brown rice tortillas or corn tortillas to make this layered casserole.
Transform a favorite dish into a gluten-free new favorite.
Chicken Enchilada Casserole
1 1/2 cups sour cream
1 (8-ounce) jar diced green chiles
4 large green onions, chopped (including green parts)
1/2 cup minced fresh cilantro
1 1/2 teaspoons ground cumin
2 cups diced cooked chicken
2 cups firmly packed shredded sharp cheddar cheese, divided use
Salt, to taste
Freshly ground pepper, to taste
1 (16-0unce) jar medium-hot salsa, divided use
6 brown rice tortillas or corn tortillas, cut in half
Preheat the oven to 350 degrees and grease a 9-by-13-inch glass baking dish.
In a large bowl, combine the sour cream, chiles, green onions, cilantro, cumin, chicken and 1/2 cup of the cheese. Season to taste with salt and pepper.
Spread 1/4 cup of the salsa on the bottom of the prepared dish and lay 4 tortilla halves in the dish to cover the bottom. Spread half of the filling and 1/2 cup of the cheese on top of the tortillas. Layer 4 more tortilla halves on top of the cheese, then spread with 1/4 cup of the salsa. Spread the remaining filling on top of the salsa, followed by the remaining tortillas. Top with the remaining salsa and cheese.
Cover with greased aluminum foil and bake until heated through, about 40 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese on top has melted. Let rest for 15 minutes before cutting and serving.
Makes 6 servings.
From “Gluten Free Every Day Cookbook” by Robert M. Landolphi