Chicken Enchilada Casserole - New Mexico Style

The original version of this yummy dish is (c)  Karina Allrich for The Gluten-Free Goddess.  


I have been poking around looking for gluten free foods that don't contain mystery ingredients, but are satisfying and filling and I was fortunate enough to find this tasty mess.  As I said above, Karina Allrich wrote the original, here is my version.

 Chicken and Artichoke Enchilada Bake Recipe ala Cora

This yummy thing is a sort of casserole/lasagna style dish with nice smokey flavors.  I thought it might fall into mush but was very pleasantly surprised.  My husband was incredulous because it lacked a red sauce and included my beloved artichokes.  He managed to eat himself over full with plenty for tomorrow's lunch.  Don't be afraid of making the sauce instead of taking it out of a can. You won't regret it.

For the sauce:

2 cups chicken broth. I used low sodium organic stuff

2-3 tablespoons sweet rice flour. I used almond flour to keep it Glute free.  Any flour would do I think.

A good dash of cumin, to taste.  I used a 1/2 teaspoon, maybe a little more.  I love the stuff.

A good dash of hot pepper, smoky chipotle or cayenne, to taste.  

I used about a tablespoon of Cholula Hot sauce

1 cup chopped fire roasted green chilies- We used roasted chilies from last fall that had been frozen over the winter.  Took off the tops and removed the seeds but left the roasty skin on.  They were perfect.

I also threw in a dash of chili powder, a pinch of onion powder, and just a few red pepper flakes.

For the dish:

Olive oil

10 corn tortillas

2-2 1/2 cups hand torn cooked chicken pieces.  I cooked 2 large skinless, boneless breasts boiled in 3 cups of chicken broth and some water for 20 min. then ripped it apart.  Very satisfying.

1 10-oz. package frozen artichoke hearts, cooked, drained  2 cans of artichoke hearts canned in water, drained and sort of squeezed the extra water out.  Also, very satisfying   

4 huge cloves garlic, minced - because sparkly vampires might come get me some day.

Juice from 1 big juicy lime - or two tiny pathetic ones.  

1/2 - 1 teaspoon cumin, to taste

1/2 teaspoon Old Bay Seasoning or chili powder - I am shocked that I only discovered Old Bay this year.  I use it on all kinds of meat now.  Love it.  Mean it.

Sea salt and ground pepper, to taste

4-6 oz. Cheddar or Jack cheese, shredded - I used jack.  

Pre-heat oven to 350 degrees F. Lightly oil a 8 x 11" or 9 x 12" baking dish.  I missed the whole oil the dish thing.  It still worked out fine.

Make your sauce by heating the broth to almost a simmer. Add the flour and whisk smooth. Continue to heat just until the sauce thickens.  It won't thicken too much.  Don't worry about it.  Add the cumin, hot pepper and green chilies and stir well to combine.   Or you can be lazy like me and just throw all the stuff in the pot and throw caution to the wind, and simmer while you put the rest together.

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 in the pre-heated oven 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. 

We had fresh avo on the top with a bit of sour cream and vegetarian re-fried beans.

Serves 4 people who haven't eaten today or 6 people who don't want to unbutton their pants after.

The original version of this yummy dish is (c)  Karina Allrich for The Gluten-Free Goddess.