Good morning! I made a delicious and simple dinner last night that was so good I just have to share it with you guys. Introducing: Gluten Free Mexican Chicken Casserole!
As you know, I’m working on getting all my recipes entered into my Recipage; for new recipes, I’ll be entering them directly into Recipage when I first create them. That means you guys will have an easier time printing them! 🙂
I was originally planning on making my Healthy Chicken Enchiladas (click for recipe), but was in the mood to get creative based on what we had on hand, so a new creation was born! Scroll down to see some pictures of the process, followed by the full recipe.
In addition to being delicious, this was really quick and simple to make, too! Layering the tortillas:
I love these Ezekiel sprouted corn tortillas – no weird additives or hydrogenated (trans fat) ingredients.
The chicken/black bean/avocado/yogurt/etc. mixture – looks gross but it was REALLY good. I used a rotisserie chicken from Whole Foods for the chicken – quick and easy. Plus, now we still have some chicken left to use in meals later this week!
Instead of sour cream, I used Greek yogurt – my favorite is Stonyfield’s Greek 0% plain. It’s organic and doesn’t have any additives.
For the guacamole, I used store bought but you can make your own if you want. Whole Foods has epic guacamole.
Spreading the mixture onto the tortillas:
And then putting on the top layer of tortillas and topping it with the enchilada sauce, cheese, and cilantro!
I used this enchilada sauce, also from Whole Foods. If you want to make your own, check out my recipe for homemade enchilada sauce (it’s within the recipe for my Healthy Chicken Enchiladas)!
15ish minutes later and it was ready to eat.
So good – Matt and I both loved it. Serve alone or with a side salad. Enjoy!
Mexican Chicken Casserole
This super creamy and cheesy Mexican chicken casserole is gluten free, and lightened up by replacing sour cream with Greek yogurt!
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Yield
Serves 4 to 6
Ingredients:
- 2 C cooked chicken, hand torn (tip: use a rotisserie chicken to save time!)
- 1 (15 oz) can black beans (with juice - don't drain it)
- ¾ C guacamole
- ¾ C nonfat plain Greek yogurt
- Juice from 1 fresh lime
- ½ tsp. cracked pepper
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 (8 oz.) package red enchilada sauce
- 12 small corn tortillas
- Extra virgin olive oil or cooking spray, as needed
- ½ C shredded sharp cheddar cheese
- Fresh cilantro, chopped (as much as you like!)
Instructions:
- Preheat oven to 350. In a large bowl, mix together the cooked chicken, black beans, guacamole, yogurt, lime juice, cracked pepper, cumin, and chili powder. You can mix some fresh chopped cilantro in here, too.
- Lightly oil/cooking spray a 13 x 9 baking dish.
- Lay 6 of the tortillas into the baking dish so that they cover the bottom as fully as possible.
- Place chicken/bean/etc. mixture on top of tortillas, spreading it out evenly.
- Place remaining tortillas on top of the mixture, again spreading them out so they cover everything. Pour the enchilada sauce on top, followed by the cheese and then the cilantro.
- Cover with foil and bake at 350 degrees for 15 to 20 minutes, or until cheese is melted, sauce is bubbling, and enchiladas are hot. Serve warm and enjoy!
