Since going GF, I’ve come to realize that corn tortillas are not nearly as pliable as their gluten-laced flour counterparts. That and they are so darn small! Making enchiladas with corn tortillas takes a lot of (rolling) work. So, in a pregnant-lady-starving-hunger-need-to-make-dinner-pronto moment of genius, I decided to make an Enchilada Lasagna so to speak. Instead of filling and rolling those tiny tortillas, why couldn’t I just stack them up? Brilliant.
I already had some cooked shredded chicken on hand (rotisserie chicken would work great, too), which I combined with a can of diced green chilis. I laid out all of my ingredients and set to layering.
Spread a thin layer of enchilada sauce on the bottom of a glass pan, I used the green kind. Smear refried beans on tortillas. Layer them across the bottom of your pan. Then sprinkle the chicken/chili mixture and shredded cheddar cheese on top. Continue the layering process until you’ve used all of your ingredients (or filled your pan). Before adding the final layer of cheese, pour the rest of the enchilada sauce over the top. Then layer on the cheese. Cover with tinfoil and bake for about 30 minutes in a 350 degree oven. Remove the tinfoil for the last few minutes to brown up the cheese. MMMM.
I made La Preferida Spanish Rice as a side dish, which was delicious…and a somewhat rare find for a gluten free flavored rice!
Ingredients:
cooked chicken, shredded
refried beans (you could use black beans too)
diced green chilis
enchilada sauce
shredded cheddar cheese
optional: frozen or canned corn, onions, other veggies/meat, sour cream, tomatoes (fresh or canned), olives, jalapenos…anything else that sounds good to you.