Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

Gluten Free Mexican Chicken Casserole

Posted Mar 12 2013 11:56am
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!

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.
 

Mexican Chicken Casserole

by Anne Mauney, MPH, RD

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: bake entree gluten-free soy-free nut-free chicken Mexican

Ingredients (Serves 4 to 6)

Instructions

Preheat oven to 350.

1) In a large bowl, mix together the cooked chicken, black beans, guacamole, yogurt, lime juice, cracked pepper, cumin, and chili powder. You can mix some fresh chopped cilantro in here, too.

2) Lightly oil/cooking spray a 13 x 9 baking dish.

3) Lay 6 of the tortillas into the baking dish so that they cover the bottom as fully as possible.

4) Place chicken/bean/etc. mixture on top of tortillas, spreading it out evenly.

5) Place remaining tortillas on top of the mixture, again spreading them out so they cover everything. Pour the enchilada sauce on top, followed by the cheese and then the cilantro.

6) Cover with foil and bake at 350 degrees for 15 to 20 minutes, or until cheese is melted, sauce is bubbling, and enchiladas are hot.

Serve warm and enjoy!

Powered by Recipage

 
In addition to being delicious, this was really quick and simple to make, too! Layering the tortillas:
 
IMG_2699
 
I love these Ezekiel sprouted corn tortillas – no weird additives or hydrogenated (trans fat) ingredients.
 
IMG_2704
 
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!
 
IMG_2701
 
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.
 
IMG_2713
 
For the guacamole, I used store bought but you can make your own if you want. Whole Foods has epic guacamole.
 
IMG_2705
 
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!

IMG_2707

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)!

IMG_2706

15ish minutes later and it was ready to eat.

IMG_2712

 

So good – Matt and I both loved it. Serve alone or with a side salad. Enjoy!

Gluten Free Mexican Chicken Casserole originally appeared on fANNEtastic food on March 12, 2013.

The post Gluten Free Mexican Chicken Casserole appeared first on fANNEtastic food .

Post a comment
Write a comment:

Related Searches