Anyone can be "the family chef". You just need good recipes and techniques! Chef Amy Fothergill shares her best recipes with you for quick and easy dishes with an emphasis on gluten-free.

Get information here about her cookbook, The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love.

Sunday, January 3, 2010

Green Chile Chicken Enchilada Casserole

This recipe is a combination of two of my favorite recipes: green chile chicken enchiladas and a vegetarian enchilada casserole made with strips of corn tortillas. If the chicken is done ahead of time, it's just a matter of assembling. If you don't have chicken, you can use pork, beef, turkey, tofu or just some beans for the protein.

Try preparing this dish in the morning and then popping it into the oven about 60 minutes before dinner.

The trick is to make sure you have enough enchilada sauce so keep extra on hand. I like Las Palmas Green Chile Enchilada sauce the best in the large can. The medium is a little spicy but the sour cream helps to make it not as hot.

All I know is, this meal is a winner. Beware of family members fighting over the crispy tortillas on top. Those are addictive!

Green Chile Chicken Enchilada Casserole
Makes 6-8 Servings

12-15 corn tortillas, cut into 1/2" strips
2-3 extra tortillas, cut into 1/2" strips for the top, reserved
1-2 28 oz can(s) of green enchilada sauce (mild or medium depending upon your taste)
1/2 c sour cream or plain yogurt
1 Tbl flour
1/2 tsp cumin
1-2 c cooked chicken (see video for crock pot chicken here; you can also use a rotisserie chicken from the grocery store)
1 cup shredded cheese, like cheddar or Monterey jack
1/4 c chopped cilantro for garnish

  • The variations in the amounts depend upon a few things; how much you have on hand and the size of the pan. For example, if you only have 1 cup of chicken and are serving 2 adults and 2 children, make this dish in a 8”x8” pan. If you are making this dish to serve the same amount of people but want leftovers for another meal, use more chicken and cook in a 13”x9” dish. You can also make this dish with 3 layers instead of 2.
  • Corn tortillas freeze well. Cut them before you freeze them for this dish and you can defrost them while you put the dish together or even the day before in the fridge.
  • You may not need all of the chile sauce, especially if you open a second can. If you have leftover green chile sauce, use in a burrito casserole and mix with the meat.
  • You can make this recipe with red enchilada sauce as well.

1. Spray or grease a 13”x9” pan. Pre-heat oven to 375ºF.

2. Mix the sour cream with the flour first until combined then add cumin, the chicken, 1/2 c of the cheese (reserve the other 1/2 cup for the top) and 1 1/4 c of the sauce. Set aside.

3. Place 1 1/4 c plain enchilada sauce on the bottom of the pan to cover. Arrange 1/2 of the tortilla strips on the bottom, criss-crossing, to cover.

4. Pour the chicken and sauce mixture on top. If you have enough tortillas and sauce or a smaller pan, you can make 3 layers instead of 2.

5. Top with more criss-crossed tortillas and then about 1 c sauce to cover. Cover with foil and bake until bubbly, about 30-35 minutes.

6. Remove foil and add extra tortilla strips and cheese. Bake for an additional 10-15 minutes or until strips are browned and crisp. You can even increase the temperature of the oven to 400ºF to make it brown more quickly.

7. Remove from oven and allow to rest 10 minutes before serving. Garnish with cilantro.

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