Gluten Free Recipe: Chicken Enchilada Casserole

This recipe is from the Gluten Free Everyday cookbook. It takes about an hour to make and serves four.  This meal tastes great. Let us know how it turned out for you and what variations you made on the recipe!

Ingredients:

• 1 1/2 cups sour cream
• 1 can diced green chiles (for spice)
• 4 large green onions, chopped
• 1/2 cup minced fresh cilantro
• 1 1/2 tsp ground cumin
• 2 cups cooked chicken, diced
• 2 cups firmly packed shredded sharp cheddar cheese
• salt and ground pepper for taste
• 1 jar medium hot salsa
• 6 brown rice tortillas (or corn) cut in half

Directions:

Preheat the oven 350F and grease a 9 by 13 inch glass dish.

In a large bowl, combine the sour cream, chiles, green onions, cilantro, cumin, chicken, and 1/2 cup of the cheddar.  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 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 salsa.  Spread the remaining filling on top of the salsa, followed by the remianing tortillas.  Top with the remaining salsa and cheese (you can just use another 1/4 cup of salsa).

Cover with foil and bake through for 40 minutes.  Bake an additional 10 minutes with foil off to melt cheese on top.  Take out of oven and let it settle for 15 minutes.

Tip: cook chicken in fajita mix for extra flavouring.