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  • Scott Adams
    Scott Adams

    Chicken Enchilada Casserole (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Valerie Wells.

    2 green bell peppers, diced (2 cups)
    1 small onion, chopped
    1 tablespoon chili powder
    1 teaspoon salt
    ½ teaspoon black pepper
    1 can (14.5 oz.) diced tomatoes
    1 small can gluten free tomato sauce
    1 tablespoon cilantro, chopped
    1 whole chicken cooked, boned, shredded (about 3 cups)
    1 tablespoon lime juice
    1 jar salsa (16 oz)
    6 corn tortillas
    1 cup shredded Monterey Jack cheese (4 oz)


    Celiac.com Sponsor:



    Gluten-free sour cream, jalapenos, cilantro

    Preheat oven to 350F. Coat a large skillet with oil; heat over medium heat. Add peppers, onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, about 3 minutes. Add tomatoes, 1 cup, tomato sauce and cilantro. Cook for 5 minutes.

    In large bowl combine chicken with lime juice; stir in tomato mixture. Spread ½ cup salsa in un-greased 13"x 9" baking dish; top with 3 corn tortillas (break in pieces to fill gaps). Top with chicken mixture; sprinkle with ½ cup cheese. Top with remaining tortillas. Spread with remaining salsa; sprinkle with remaining cheese.

    Bake until cheese is melted, 15 minutes. Garnish with sour cream, jalapenos and more cilantro.

    Serves 6. Kitchen time 35 minutes.


    User Feedback

    Recommended Comments

    This was good.

    I added refried beans to the layers......add some water or picante sauce to the beans.....then add beans mix to the layers.....

    think of it as Mexican lasagna...I didn't have Cilantro....was still good. It's even Better the next day warmed up in the microwave - with more hot sauce on top....and maybe sour cream if you're into that.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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