2006-01-22

Easy Chicken Enchilada Casserole - Layered, New Mexican Style

Karina's tasty gluten-free enchilada casserole with layered tortillas and chicken.


This easy make-and-bake gluten-free casserole recipe is perfect for a weeknight supper or a pot luck dinner. Especially during all the pre-holiday mishegas. Use corn tortillas. Make it as spicy or as mild as your taste buds prefer.


Chicken and Artichoke Enchilada Casserole - New Mexican Style Recipe

Enchiladas New Mexican style aren't always rolled; the tortillas are layered in a baking dish, much like Italian lasagna. My nuevo filling is chicken and artichokes tossed in fresh lime juice and garlic. A quickie green chile sauce smothers the whole thing. Divine. If you'd like to make a more classic style green chile sauce, try my green chile recipe here.

Ingredients:

For the sauce-

2 cups GF chicken broth
2-3 tablespoons sweet rice flour
1/2 teaspoon cumin, to taste
1/2 teaspoon hot pepper, smoky chipotle or cayenne, to taste
1 cup chopped fire roasted green chiles- mild or hot, to taste

For the enchiladas-

10 corn tortillas
Olive oil
2-2 1/2 cups hand torn cooked chicken pieces
1 10-oz. package frozen artichoke hearts, cooked, drained
4 cloves garlic, minced
Juice from 1 big juicy lime
1/2 - 1 teaspoon cumin, to taste
1/2 teaspoon Old Bay Seasoning or chili powder
Sea salt and ground pepper, to taste
4 oz. Cheddar or Jack cheese, shredded

Instructions:

Pre-heat oven to 350ºF. Lightly oil a 8 x 11" or 9 x 12" baking dish.

Make your sauce by heating the broth to almost a simmer. Add the rice flour and whisk smooth. Continue to heat just until the sauce thickens.

Add the cumin, hot pepper and green chiles and stir well to combine. [You can heat the sauce either in a sauce pan on the stove top, or in a large Pyrex cup in the microwave.]

Make your filling by combining the chicken, artichokes, garlic, lime juice, cumin, Old Bay Seasoning, sea salt, and pepper, in a bowl. Toss well to coat.

Add about 3/4 of the shredded cheese and mix. Set aside the remaining cheese for the topping.

Pour about 3/4 cup of the green chile sauce into the bottom of the baking dish.

Cutting some of the tortillas in half to make straight edges, layer five corn tortillas in the bottom of the baking dish. Brush with a little olive oil.

Spoon in the chicken filling, and spread it evenly in the pan. Top with five more corn tortillas, cutting some of them to fit against the sides. Brush these with a little olive oil.

Pour the remaining enchilada sauce all over the top, slowly, using a small spatula or knife to make room around the edges of the tortillas, so that the sauce can seep in all around and reach the bottom.

Sprinkle the remaining shredded cheese on top.

Bake for about 30 minutes, or until the enchiladas are bubbling around the edges and heated all the way through.

For those with big appetites, serve with seasoned rice, or refried beans, or sides of guacamole and sour cream. In the summer, I serve this with a baby greens salad spiked with fresh fruit.

Serves 4.

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12 comments:

  1. Okay, this looks too good, and I'm going to have to figure out a way to veganize it! LOL

    You've done such an amazing job on this blog, Karina. Your photographs continue to be an inspiration to me, and I know this is helpful to so many people on gluten-free diets. Thanks for all you do!

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  2. Hi Susan!

    Thank you so much. I appreciate it, coming from such a wonderful cook [and blogger!].

    I'm thinking: Portobello mushrooms and artichokes for the filling. And everything else the same - but switching out the Cheddar for vegan cheese...?

    What do you think? If you blog it, I'll link to it!

    warm regards,
    ~K

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  3. Anonymous14:33

    I love NM and southwestern food. This looks delicious - except for I strongly dislike artichokes. Suggestions for substitutions?

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  4. How about roasted red peppers and sliced zucchini, or black beans with green chiles?

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  5. This was awesome! Thank you so much for posting this fantastic recipe! The artichokes were a delightful surprise!

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  6. Thanks, Tobias. I love the combo of artichokes and chicken [especially with green chiles]. Hmmm...I think there's a pasta sauce idea somewhere in there...

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  7. Anonymous17:53

    Hi Katrina,

    Thank you so much for this and all your recipes. As a southern Colorado transplant and recent GF/CF person, I am thrilled to find GF southwestern style recipes! This enchilada sauce is so tasty and so easy. BTW. I used a vegan cheese, instead of the regular cheese, and it was pretty good. Although, with as much flavor as this dish has, you could leave out the cheese altogether and it would still be awesome!

    Thanks again!
    Carma

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  8. Karina,

    I made variation of this last night and it got rave reviews from my dinner companions! I tossed a bit of sauted spincach and fresh cilantro into the chicken filling to green it up a bit.

    It was delicious. Thank you

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  9. Carma- Cool. Glad you could make it dairy-free.

    K8- Your green additions sound delicious! Thanks for stopping by to let me know. Appreciated.

    Karina

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  10. Made this last night for the family - it was a HUGE hit! They wanted me to make it again tonight for dinner! YUMMY! Thanks so much for the recipe!

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  11. Becky- Excellent- so glad you liked this recipe. It's been so long since I made it. I miss it!

    Karina

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  12. Anonymous14:34

    Hi Karina-
    I've been using your recipes for awhile now. They are wonderful!! ( : I made this the other night as a tester before I make it for a party, I had a difficult time finding frozen artichokes and used spinach instead. Whats your feeling on the canned artichokes? I thought it might be good with the artichokes and spinach.
    Thanks for all you do! ( :
    Wilson

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