Chicken Enchilada “Lasagna”!! Another Delicious Gluten-free Recipe!

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Tonight I apparently hit it “out of the park” with this Chicken Enchilada “Lasagna” recipe.  The Salmon Kedgeree was a huge hit yesterday, but this was even better.  It is a fantastic recipe with only three parts to assemble.  I made it up so I had to try to remember what I put in it, so adjust the recipe to suit your tastes.  As I used corn tortillas to keep it gluten-free, it was not as easy to roll the enchiladas, so I layered it like a lasagna.  I hope you enjoy.

Chicken Enchilada “Lasagna”

Bean Layer:

1 can black beans drained and mashed

1 hot red pepper minced fine

3 green onions with tops chopped fine

1 sweet red pepper chopped fine

1 sweet yellow pepper chopped fine

1/4 cup of fresh cilantro chopped

1 tsp ground cumin

1 tsp ground coriander

1 tsp Chili powder

1/2 tsp black pepper

1/2 cup shredded cheddar cheese

1/4 cup cream cheese

1 tsp sirachi sauce

1/4 tsp Chili flakes

Mix these ingredients together and set aside.

Chicken Layer:

2 cooked chicken breasts shredded

1 container of cottage cheese

1/2 container of sour cream

1/4 cup chopped fresh cilantro

1 egg beaten

Mix all these ingredients together and set aside.

Green Tomatillo Sauce:

1 large jar of salsa verde

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp dried garlic or garlic powder

Mix all these ingredients together and set aside.

Extras:

15 – 8 inch corn tortillas

2 cups of grated cheddar cheese

Preheat oven to 350 degrees F. Oil a large lasagna pan with about 1 tbsp oil.  Spread half of tomatillo sauce over bottom of pan.  Layer 3 corn tortillas over sauce, you may have to leave 2 whole and cut one in half to cover sauce.  Cover with half of bean layer. Then layer tortillas followed by chicken layer.  Finish with final layer of corn tortillas and top with last of tomatillo sauce.  Cover pan with foil and bake for 40 minutes until bubbling.  It will puff up a bit when it cooks. Remove from oven, remove foil and cover lasagna with 2 cups of shredded cheddar cheese and return to oven for 15 more minutes til cheese is melted and bubbling.  Allow to cool for 10 minutes before serving.

I hope you enjoy this Chicken Enchilada Lasagna.  It serves 8 easily with left overs.  Cheers, Michele

2 thoughts on “Chicken Enchilada “Lasagna”!! Another Delicious Gluten-free Recipe!

    Linda Wilson said:
    March 10, 2016 at 07:07

    I’ve said it many times before, but you do eat the most yummy looking food!

      MicheleBrunskill responded:
      March 10, 2016 at 11:03

      Thank you so much for the lovely comments. I do love to eat and I love to eat good food. Cheers, Michele

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