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  • Scott Adams
    Scott Adams

    Green Enchilada Casserole (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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).


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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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