Gluten Free Green Chile Enchilada Casserole With Homemade Tortilla Chips
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Gluten Free Green Chile Enchilada Casserole With Homemade Tortilla Chips

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Gluten Free

  |  

vegetarian

 
Description

One of my all time favorites and didn't have to ammend anything for this to be gluten free. Recipe is super easy to convert to support multiple food allergies. Chicken can be omitted and it is vegetarian! I do a lot of eyeballing on this recipe, easy to adjust to your flavors. You can spice it up or keep it mild. Prepped and ready to go within 40 minutes.

    

 

  • Ingredients

    3 large chicken breasts

    2 cloves garlic whole

    1 clove garlic minced

    2 large cans of green chiles

    1 jalapeno pepper (use to taste and remove seeds)

    1 can salsa verde (Mexican food aisle at grocery store)

    1 large white onion

    1 8oz containter sour cream

    chicken stock or broth

    1 large bag of corn tortillas

     

     

  • Methods / Steps
    Casserole:
    Boil chicken in water, with 1-2 cloves of garlic, 1 chunk of onion, salt & pepper until done. Let cool and shred. Take 1 can of green chiles and saute with remaining onion,diced, in olive oil and minced garlic until onions are cooked. Add 1 8oz container of sour cream and 1/2 to 1 cup of chicken broth. Salt and pepper to taste. Take other can of green chiles and green salsa verde and blend in blender or ninja until smooth, like a sauce. Mix sauce in with other ingredients in pan. Mix together and bring to a boil, reduce, add shredded chicken. Combine all and let simmer for approximately 10 minutes to let flavors meld. Layer corn tortillas and chicken mixture in a casserole dish, layering cheese in between each layer. Last layer, should be cheese. Bake @ 350 degrees for approximately 30 minutes - allow to cool before cutting and serving. This casserole is great the second day! Garnish with sour cream, guacamole, shredded lettuce....very versatile.

    Homemade Tortilla Chips: (Not low-fat)
    Cut tortillas into triangles and place a good quality cooking oil in a shallow pan. Drop in triangles until less than lightly brown and remove to drain oil. Lightly salt. Remember, these keep cooking a little while after removing from oil. So, it's up to you how deep in color you want your chips. These are a special treat.