My facebook friends will likely recall a conversation following a post I made just a couple of weeks ago regarding my excitement to find a gluten free green enchilada sauce at my local Albertson’s. You see, one of my all time favorite meals has to be enchilada’s, and while managing the tortilla issue is simple (enchilada’s are traditionally made with corn tortillas, which are naturally gluten free), I was overwhelmingly disappointed to find that most enchilada sauces are not gluten free. Sigh.
Thus, since life thrust me into a gluten free lifestyle, my craving for my famous Creamy Green Chicken Enchilada Casserole has gone unsatisfied. Then, just a few short weeks ago, I came upon a new product line: Good Food by Good Housekeeping. While not all of the available products on the line are gluten free, a number of them are including the Mexican Green Sauce which features a mouth-watering image of green chicken enchiladas covered in melted cheese on the label. Imagine my excitement when I turned to label to discover that finally, finally, I had found a green enchilada sauce I could use to once again fulfill my craving!
I was first introduced to Green Chicken Enchilada Casserole during a pot-luck before my Keili was born. Five years ago, when Keili was diagnosed with a milk allergy, this was one of the first recipe’s I learned to adjust to make it safe for her. After years of practice and tweaking this new sauce to make it just right, I am glad to present you with the recipe below:
- 4- 11.9 oz jars Good Food Mexican Green Sauce
- 2- 4.25 ounce can diced green peppers (mild)
- 6 oz creamy goat cheese*
- 1.5 lb skinless boneless chicken breast, cooked and shredded
- 16 corn tortillas
- 2 cups Manchego cheese**, shredded
- Chopped cilantro leaves for garnish (optional)
Preheat oven to 375f. In large sauce pan, heat together Mexican Green Sauce and diced green peppers, slowly melting in creamy goat cheese until fully melted. Add in shredded chicken breast to creamy sauce, mixing until fully covered. Warm corn tortillas on clean skillet to make them pliable and easy to roll. In a medium casserole dish, lay tortillas one by one, scooping 1-2 large spoonful’s of chicken enchilada mix into each corn tortilla, rolling and compacting each into one even and tight layer of 8 enchiladas, seam side down. Lightly coat first layer with chicken enchilada mix and repeat the process with remaining 8 corn tortillas until 2 even layers have been created. Top with any remaining sauce (don’t worry if there is none left, simply move on to next step). Evenly cover dish with shredded Manchego cheese and place the casserole into the oven. Cook until cheese is melted and slightly bubbly. Top with chopped cilantro.
Serve with small side salad, rice and beans.
Makes 6-8 servings
* This also works wonderfully with Tofutti Better Than Cream Cheese, or regular cream cheese if you have no cow’s milk/dairy restrictions.
**Manchego cheese is a natural cheese made from sheep’s milk and can be somewhat expensive if you do not know where to find it. I suggest your local Sam’s Club (where we buy ours), or Trader Joe’s (if you are lucky enough to have one close by). If you have no cow’s milk/dairy restrictions, Monterey Jack cheese or a mix of Monterey and Cheddar would be most ideal.
