Cheesy Chicken Enchiladas Casserole Gluten Free Food

GLUTEN-FREE CHEESY CHICKEN ENCHILADA CASSEROLE

Steps:

• Heat oven to 375°F. Grease 13x9-inch (3-quart) baking dish. In medium bowl, mix chicken, tomatoes, beans, jalapeño chile, spices and 1 cup of the soup.
• Pour remaining soup in baking dish. Top with half of the tortillas, half of the chicken mixture and one-third of the cheese. Repeat layers. Bake about 20 minutes or until cheese is melted.
• Top casserole with chips and remaining third of cheese. Return to oven to melt cheese, about 5 minutes longer. Let stand about 10 minutes before cutting.

CHEESY CHICKEN ENCHILADAS CASSEROLE (GLUTEN FREE)

Steps:

• Preheat the oven to 350 degrees F.
• Take a small pat of butter and spread it around on a 9x13 baking dish. Set baking dish aside.
• Using a cutting board and sharp knife, dice the onion. If you don't mind larger pieces, you can cut larger pieces. If you have picky eaters, you may want to do more of a mince to the onion. Set aside once finished.
• Place a large non-stick pan on the stove over medium heat. Put the butter in the pan and let melt (about a minute or two). Once the butter is melted, add the diced onion and the kosher salt. Stir with a wooden spoon and cook for 5 minutes, until the onion is softened and becomes somewhat transparent.
• Add the green chiles (do not drain them) and stir them into the onions. Once combined, add the shredded chicken in and stir again until combined.
• Remove the pan from the heat and, if desired, separate the filling into four separate piles. This will help keep roughly the same amount of filling per tortilla.
• Take the gluten free tortillas out of their package and wrap them in a damp paper towel. Microwave for 15 seconds or so, enough to warm them through.
• Remove them from the microwave and discard the paper towel, then place one at one end of the 9x13 dish. If you've separated the filling into 4 piles, take half of one of the piles of filling and place it in the tortilla in a line.
• Next measure out one tablespoon of enchilada sauce and pour it over the filling. Then grab about a tablespoon (a large pinch) of shredded cheese and place it in a line over the sauce.
• Now you'll fold the tortilla together. Start by gently folding one side of the tortilla over the filling, then fold the other side on top. Roll the tortilla over until the folded ends are on the bottom of the baking dish. If the tortilla is not up against the edge of the dish, push it over to make room for the other tortillas.
• Repeat the process until all the tortillas have filling and are folded over in the baking dish.
• Pour the remaining enchilada sauce over the rolled tortillas and spread it out a bit using the measuring spoon until most of the tortillas are covered.
• Sprinkle the remaining shredded cheese out of the bag onto the tortillas in an even layer.
• Tear off a piece of aluminum foil and cover the baking dish with it, folding it down on all sides to act as a lid. Put the dish in the oven and bake for 20 minutes.
• Once the timer goes off, remove the dish from the oven. Take off the aluminum foil and discard it. Place the dish back into the over to cook for 5 to 10 minutes, until the cheese is bubbly and browning on the sides.
• Remove the dish from the oven and let rest for 5 or so minutes before serving. Place chopped green onions on top if desired.

GLUTEN FREE CHEESY CHICKEN ENCHILADAS RECIPE

Steps:

• Preheat the oven to 375°F. Warm up the corn tortillas for 20-30 seconds to make them pliable and avoid tearing. Spray a 9x13 baking dish with non-stick baking spray. Fill the tortillas with the chicken, diced tomatoes with chilies, and the black beans. Continue until the pan is full. Evenly pour the queso over the enchiladas. Top with the shredded cheese and green onions. Bake for 30 minutes or until the cheese has melted. Serve.

CHICKEN ENCHILADA CASSEROLE - GLUTEN FREE

Steps:

• Preheat oven to 350 degrees F. Coat a large, deep skillet with little bit of oil; heat over medium heat. Add onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, about 3 minutes. Add one cup of tomatoes, tomato sauce, and cilantro (if used). Cook 5 minutes.
• Dump shredded chicken over tomato mixture in skillet. Spoon lime juice over chicken. Stir chicken and lime juice into tomato mixture. Heat a few minutes, if necessary. (If chicken is still warm from cooking, you will not need to heat more.)
• Spread one half of the jar of salsa in an ungreased 9″ x 13" baking dish; top with 5 tortillas (break into pieces as needed to mostly cover salsa).
• Top with chicken mixture; sprinkle with half of the cheese.
• Top with remaining tortillas. Spread with remaining salsa; sprinkle w/remaining cheese.
• Bake until cheese is melted and casserole is hot, about 15 to 20 minutes.
• Adapted from Valerie and Woman's World.

CHEESY CHICKEN ENCHILADAS

Steps:

• In large skillet, brown chicken. Add 1/2 cup each of the salsa and cheese, and mix well.
• Spread 1/2 cup of remaining salsa onto bottom of 9x13" baking dish.
• Spoon 1/4 cup of the meat mixture down the centre of each tortilla. Roll tortillas and place, seam sides down, in baking dish. Top with remaining salsa and cheese.
• Bake in preheated 350F oven for 20 mins or until heated through.

EASY SAUCY & CHEESY CHICKEN ENCHILADAS CASSEROLE

Steps:

• Preheat oven to 350 degrees; place rack in middle of oven.
• Spray 13x9-inch baking dish with no-stick cooking spray.
• After poaching the chicken, shred it and put into a large mixing bowl. Add to the chicken 1 cup of the Mexican cheese (reserve the remaining); 1/2 cup of the scallions (reserve the remaining); garlic powder, cumin, onion powder, lemon-pepper, and salt. Give a good toss.
• To the chicken and cheese mixture add the black beans, corn, diced tomatoes, and 1 cup of the enchilada sauce (reserve the remaining); blend well and set aside.
• Spread 1 cup of the encilada sauce in the baking dish. Heat the remaining in a large skillet until warm.
• Completely submerge each tortilla (one-at-a-time) in the warmed sauce. Shake off the excess sauce and transfer the tortilla to a large plate.
• Spoon about 1/3 cup of the chicken mixture evenly on each tortilla; roll up and place seam side down in the prepared baking dish. Repeat these steps with the remaining tortillas.
• Pour the reserved enchilada sauce over the tortillas, spreading evenly and covering tortilla edges. Top with the olives, and the remaining cheese and scallions.
• Cover with heavy-duty foil and bake for 30 minutes, or until the cheese is bubbly and the filling is hot.
• Remove from oven and let stand for 5 minutes. Serve with some or all the garnishes. A freshly tossed green salad dressed in olive oil and red-wine vinegar will make this meal complete.