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Green Enchilada Casserole (Gluten-Free)
http://www.celiac.com/articles/998/1/Green-Enchilada-Casserole-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Valerie Wells. This recipe serves 3 to 4. Ingredients: 3 or 4 chick

This recipe comes to us from Valerie Wells.

This recipe serves 3 to 4.

Ingredients:
3 or 4 chicken thighs, simmered in salted water until very tender (about 40 minutes)
6 soft corn tortillas
1 - 12-oz jar salsa Verde (green salsa, I used La Victoria brand)
3 or 4 ounces crumbled or shredded white cheese (white cheddar, Monterey Jack or goat cheese)

Directions:
Bone chicken and slightly shred meat with two forks. Stir in about 1/3 of the salsa to moisten and season the chicken. Spread a little dab of salsa on the bottom of a 2 quart casserole dish. (An oblong casserole dish with rounded ends works best.) Put a couple tortillas in the bottom of the pan over the salsa. Spread half the chicken mixture on top of that. Sprinkle with a little cheese. Add a couple more tortillas, the rest of the chicken mixture and a little more cheese. Lay on the last two tortillas, spread with remaining salsa and the rest of the cheese. Bake at 350F until heated through and a little bubbly (about 30 minutes).