Good morning! I made a delicious and simple dinner last night that was so good I just have to share it with you guys. Introducing: Gluten Free Mexican Chicken Casserole!
As you know, I’m working on getting all my recipes entered into my Recipage; for new recipes, I’ll be entering them directly into Recipage when I first create them. That means you guys will have an easier time printing them!
I was originally planning on making my Healthy Chicken Enchiladas (click for recipe), but was in the mood to get creative based on what we had on hand, so a new creation was born! Scroll down to see some pictures of the process, but here is the full recipe.
In addition to being delicious, this was really quick and simple to make, too! Layering the tortillas:
I love these Ezekiel sprouted corn tortillas – no weird additives or hydrogenated (trans fat) ingredients.
The chicken/black bean/avocado/yogurt/etc. mixture – looks gross but it was REALLY good. I used a rotisserie chicken from Whole Foods for the chicken – quick and easy. Plus, now we still have some chicken left to use in meals later this week!
Instead of sour cream, I used Greek yogurt – my favorite is Stonyfield ’s Greek 0% plain. It’s organic and doesn’t have any additives.
For the guacamole, I used store bought but you can make your own if you want. Whole Foods has epic guacamole.
Spreading the mixture onto the tortillas:
And then putting on the top layer of tortillas and topping it with the enchilada sauce, cheese, and cilantro!
I used this enchilada sauce, also from Whole Foods. If you want to make your own, check out my recipe for homemade enchilada sauce (it’s within the recipe for my Healthy Chicken Enchiladas)!
15ish minutes later and it was ready to eat.
So good – Matt and I both loved it. Serve alone or with a side salad. Enjoy!