Google+

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.
Serves SERVES4     adjust servings

Sesame Ginger Turkey Lettuce Wraps

Prep Time 10 minutes Prep Time
Cook Time 10 MINUTES Cook Time
Total Time 20 mins Total Time
These lettuce wraps can be on your table in 10 minutes or less and are packed with sesame ginger flavor - perfect for a satisfying weeknight meal!

Ingredients

  • 1 tablespoon sesame oil
  • 3 green onions, thinly sliced
  • 2 teaspoons chopped fresh ginger
  • 1 pound ground turkey
  • 1 cup shredded carrots
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame seeds

For serving

  • 1 head bibb or butter lettuce
  • fresh cilantro, green onions, and lime slices

Instructions

  1. Heat the sesame oil in a large pan over medium-high heat. Add the green onions and ginger and cook for 2-3 minutes, until fragrant.
  2. Add the turkey and carrots and cook until the turkey is mostly browned, with only a little pink left.
  3. Add the soy sauce, rice vinegar, and sesame seeds. Continue to cook until the turkey is cooked through and most of the liquid has evaporated.
  4. Serve in lettuce cups with cilantro, green onions, and lime to garnish.

by

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:
IMG_2702

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)!

MY OTHER RECIPES
 

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!

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!!

  17. 30

    Thanks for this recipe, can’t wait to try it!

    So we have to cover the tray with foil on top before placing into oven?

  18. 32

    Hi Anne. Thanks for sharing such a lovely recipe. I am a comfort food fanatic, but it’s not easy to find a good healthy version them. So glad I came across your website! It looks so simple and yummy! The best part is that most ingredients listed here, most of us probably already have at home.

  19. 33

    What is the nutritional value?
    This is a great and very fast recipe.

Trackbacks

  1. […] Mexican Chicken Casserole (gluten free) […]

Speak Your Mind

*