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Gluten Free Mexican Chicken Casserole

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)

  • 2 C cooked chicken, hand torn (tip: use a rotisserie chicken to save time!)
  • 1 (15 oz) can black beans (with juice – don’t drain it)
  • ¾ C guacamole
  • ¾ C nonfat plain Greek yogurt
  • Juice from 1 fresh lime
  • ½ tsp. cracked pepper
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 (8 oz.) package red enchilada sauce
  • 12 small corn tortillas
  • Extra virgin olive oil or cooking spray, as needed
  • ½ C shredded sharp cheddar cheese
  • Fresh cilantro, chopped (as much as you like!)

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!

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In addition to being delicious, this was really quick and simple to make, too! Layering the tortillas:
 
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I love these Ezekiel sprouted corn tortillas – no weird additives or hydrogenated (trans fat) ingredients.
 
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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!
 
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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.
 
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For the guacamole, I used store bought but you can make your own if you want. Whole Foods has epic guacamole.
 
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Spreading the mixture onto the tortillas:
 
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And then putting on the top layer of tortillas and topping it with the enchilada sauce, cheese, and cilantro!

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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)!

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15ish minutes later and it was ready to eat.

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

Comments

  1. 1
    Healthy Eater says:

    Looks delicious!

  2. 2

    My chicken cravings are OUT of control these days! :) This could sooth them!

  3. 3

    This looks amazing – Approx how many servings would you say it is?

  4. 6

    I’ve never thought of mixing guac in with the chicken mixture. Genius! I usually cook my chicken in the crockpot so it’s ready to go when I get home from work. I usually dump some salsa and green chilies over some boneless/skinless chicken breasts and it is super easy to shred.

  5. 8

    You know the show Semi-Homemade with Sandra Lee on Cooking Network? Well, this looks like a much more appetizing version of something she would make (I think a lot of her stuff is gross, sorry). I love that you show how quick and painless it can be to throw together a fresh meal that is both delicious and nutritious.

  6. 10
    JeenaTeeCee says:

    This looks really yummy–I am looking forward to trying it. I use Frontera salsa for a salmon dish using a Rick Bayless recipe, but have never tried the enchilada sauce before.

  7. 12

    sighhh looks so good, but so much dairy :( I want it anyways!!

  8. 13

    Mmm…this looks awesome! I’ll have to look for those Ezekiel tortillas. :)

  9. 14

    Yum.. looks delicious.. and I miss Mexican food…. France FAIL!

  10. 15

    This looks great. I’ve been on a taco kick lately so this would be perfect for switching it up without shocking myself with change ;)

  11. 16

    This looks so good! I think my family (my sister and mom are also usually GF) would love it too, I gotta keep it in mind for the next family dinner!

  12. 17

    Don’t understand how corn is GF. It has gluten. Even the Celiac Disease Foundation says it is safe. Checkout Dr. Osbourne’s views and findings on this subject. http://www.glutenfreesociety.org/gluten-free-society-blog/is-corn-gluten-really-safe-for-those-with-gluten-sensitivity/
    Help! I’m so confused.

    • 18

      Everything I’ve heard and read says corn (in its natural state) is gluten free. The main concern is processed versions of corn that may have been cross-contaminated or genetically modified. Read this: http://celiacdisease.about.com/od/glutenfreegrains/f/Is-Corn-Gluten-Free.htm. And if you’re really concerned, just use brown rice tortillas for this recipe instead. :)

      • 19

        Agreed- also a quick note to say that the majority of corn tortillas seem to be produced on equipment with wheat, so there is potential for cross contamination at that level of production (as opposed to cross contamination in the field). The corn tortillas you used in the recipe actually likely fit that category as the company that makes them does not list them on their website as gluten-free. A nice alternative for tortillas is Rudi’s Tortillas – they have brown rice flour but other whole grain gluten-free flours and are pliable and easy to work with :)

  13. 24

    Sounds great and simple! Can’t wait to try.

  14. 25

    Just made this for dinner tonight and it was easy and yummy. I used ancho chile powder, which gave the dish a smoky flavor. Thanks for another great recipe!

  15. 27

    If I could just make a suggestion, for people who are new to the Gluten Free World, please put in your recipes that they need to purchase only Gluten Free enchilada sauce and I don’t know of any stores that I would purchase a rotisserie chicken. They are usually not Gluten Free either to the contamination or spices that they put on the chicken. This recipe looks very good and I can’t wait to try it.

  16. 29

    I made this tonight and it was a huge hit!! I added some green chiles to the chicken mixture and it was DELISH!!! Thanks for sharing!!

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