Monday Morning Mmmm: Chicken Enchilada Casserole

Nearly every Friday night, Smitty comes over for dinner. And nearly every Friday night, I panic. See, Smitty has been trying to eat mostly gluten-free for several months – and she’s cutting down on dairy, too.

Have you met me? I’ve never met a gluten or a dairy I didn’t like! And I certainly don’t leave home – or cook – without them! But eating taco salad – or eating out – every single night Smitty comes over has gotten old. So it’s time for me to try out some gluten-light recipes.

(And, after all the cakes and breads I’ve been making, it’s probably time to try something a tad bit healthier, too!)

I turned to Pinterest and my tagged recipes in Delicious to find something to try last week. At one point I thought I might have the chance to modify a Paula Deen recipe into something healthy. Maybe next time. But this time, I tried a recipe I found on Musings of a Housewife (that she found on Gluten Free Easily) instead.

[By the way, is there any good way to take a picture of a casserole? I promise, this tasted much better than it looks!]

Chicken Enchilada Casserole

1 small onion, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup diced tomatoes
1 small can tomato sauce
1 tablespoon cilantro, chopped (optional)
3 cups chicken, cooked and shredded
1 tablespoon lime juice
1 jar salsa (16 oz)
10 corn tortillas
2-3 cups shredded cheese
Sour cream, jalapenos and cilantro for garnish (optional)

Preheat oven to 350 degrees. Saute onion in olive oil in a large skillet over medium heat. Add garlic, chili powder, salt and pepper. Stir often until onions are softened. Add tomatoes, tomato sauce and cilantro. Cook for about five minutes. Add shredded chicken and lime juice to tomato mixture in skillet. Mix well and let cook for a few minutes.

Spread one half of the salsa in a 9×13 dish. Top with five tortillas (torn into pieces to make sure salsa is covered). Top with chicken mixture, then with half the cheese. Top with remaining tortillas, remaining salsa and remaining cheese. Bake about 15-20 minutes, until cheese is melted.

After we at this, I told Smitty that I liked the casserole but didn’t love it. She did like it a lot, but asked if maybe I put in too much salsa. I admitted that maybe I did (even though I knew I didn’t). But now that I’m typing the recipe into this post, I realize the problem. I used a can of diced tomatoes (in some sauce) instead of a cup of diced tomatoes!

So, don’t do that.

Do you cook differently for any friends or family members?

This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of GreenI’m Lovin’ It and Foodie Friday.

Comments

  1. I was thinking it looked a little… wet. :-) Try it again and see how you like it! I think I just used crushed tomatoes, as I don’t keep diced around.

    • Mary @ Giving Up on Perfect says:

      Ew! No meal should be described as “wet”! :) But really, we did like it – and if one meal can make my [fairly picky] husband, daughter and best friend happy, then it is a winner! Thanks for the recipe!

  2. That looks super yummy. I’m trying to decide if I’d be able to sub enough pantry ingredients to make it this weekend. I refuse to buy stuff when we’re leaving for Christmas …

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