Basically this is a chicken enchilada casserole.
It is easy to put together and doesn't require any special
Gluten Free ingredients.
You can add beans and corn and use either red or verde enchilada sauce.
Be careful when choosing a ready-made enchilada sauce. Many contain wheat.
I use Frontera Green Chile Enchilada Sauce or make my own.
2 Chicken Breasts
9 Corn Tortillas
16 oz. Enchilada Sauce (red or verde)
2 1/2 cups Colby Jack Cheese, shredded
8 oz. Cream Cheese, softened
2 Tbs. Taco Seasoning
Fresh Cilantro
Click "Read More" to see full recipe
Preheat oven to 350 degrees F.
Coat both sides of the chicken breast with the taco seasoning.
Coat both sides of the chicken breast with the taco seasoning.
(see Recipe below to make your own seasoning blend)
Grill the chicken for 10-12 minutes.
With two forks, shred the chicken.
In a small bowl, combine the 1/2 cup of the Colby Jack cheese, cream cheese and cilantro.
Pour the enchilada sauce into a bowl and dip each tortilla to coat.
Arrange three tortillas in a lightly oiled 9x13" baking dish.
Spread half of the cream cheese mixture over the tortillas.
Layer 1/2 of the chicken...
and 1/3 of the remaining Colby Jack cheese.
Top with another layer of tortillas and repeat.
(cream cheese, chicken, Colby Jack and tortillas)
Pour the remaining enchilada sauce over the top.
Top with the last 1/3 of the Colby Jack cheese.
Bake for 35-40 minutes, until golden and bubbly.
Let rest for 5-10 minutes.
Serve with fresh guacamole.
(serves 4-6)
Recipe
2 Chicken Breasts
9 Corn Tortillas
16 oz. Enchilada Sauce (red or verde)
2 1/2 cups Colby Jack Cheese, shredded
8 oz. Cream Cheese, softened
2 Tbs. Taco Seasoning (see below)
Fresh Cilantro
Preheat oven to 350 degrees F.
Coat both sides of the chicken breast with the taco seasoning. Grill the chicken for 10-12 minutes. With two forks, shred the chicken. In a small bowl, combine the 1/2 cup of the Colby Jack cheese, cream cheese and cilantro. Pour the enchilada sauce into a bowl and dip each tortilla to coat. Arrange three tortillas in a lightly oiled 9x13" baking dish. Spread half of the cream cheese mixture over the tortillas. Layer 1/2 of the chicken and 1/3 of the remaining Colby Jack cheese. Top with another layer of tortillas and repeat (cream cheese, chicken, Colby Jack and tortillas). Pour the remaining enchilada sauce over the top. Top with the last 1/3 of the Colby Jack cheese.
Bake for 35-40 minutes, until golden and bubbly. Let rest for 5-10 minutes.
Serve with Super Simple Guacamole.
(serves 4-6)
Taco Seasoning
4 Tbs. chili powder
1 Tbsp. onion powder
1 Tbsp. ground cumin
2 tsp. oregano
1 tsp. sugar
1/2 tsp. salt
Mix together and store in an airtight container. Use 2 Tbsp. for this recipe and store the remainder.
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