Chicken Enchilada Casserole

Chicken Enchilada Casserole

Also called Mexican Lasagne this recipe is from the “Gluten Free Every Day Cookbook" by gluten-free chef Robert M. Landolphi which contains more than 100 easy recipes, from entrees to breads and biscuits and decadent pies.

Please note; this recipe contains dairy.

If you like, you can substitute corn tortillas for the brown rice tortillas.

This recipe makes 6 servings

Ingredients:
11/2 cups sour cream
1(8 oz ) can diced green chiles
4 large green onions, chopped including green parts
½ cup minced fresh cilantro
11/2 teaspoons ground cumin
2 cups diced cooked chicken
2 cups firmly packed shredded sharp cheddar cheese
Salt and freshly ground black pepper
1 (16 oz) jar medium-hot salsa
6 brown rice tortillas, cut in half

Instructions:
Pre-heat the oven to 350 degrees F and grease a 9 x 13 inch baking dish.
In a large bowl, combine the sour cream, chiles, green onions, cilantro, cumin, chicken and ½ cup of the cheddar.
Season to taste with salt and pepper.
Spread ¼ 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 ½ cup of the cheese on top of the tortillas.
Layer 4 more tortilla halves on top of the cheese; then spread with a ¼ cup of the salsa.
Spread the remaining filling on top of the salsa, followed by the remaining tortillas.
Top with the remaining salsa and cheese.
Cover with greased proof aluminum foil and bake until heated through; about 40 minutes.
Remove the foil and bake an additional 10 minutes, or until the cheese on top has melted.
Let rest for 15 minutes before cutting and serving.

(The following nutritional analysis was calculated using corn tortillas.)

Nutritional information provided by www.menucalc.com