Since BFF eats gluten free, I have really tried to make my Sunday dinners gf so we can share. This one was winner, winner, chicken dinner.
Chicken Enchilada Casserole
1 package of boneless skinless chicken
2 small cans Rotel
1 can of Bush’s Best Black Bean Fiesta Grillin Beans
1 small can of Las Palmas Enchilada Sauce (red is gluten free)
1 package of shredded cheese
1 package of Mission Extra Thin Corn Tortillas
Sour cream (if desired)
I cooked the chicken, rotel, & black beans in the crockpot. (4 hours on high or 6 on low). I took a 13x9 baking pan and put a small amount of the enchilada sauce on the bottom to coat. Then I layered the chicken mixture, cheese, enchilada sauce and tortillas until I ran out of chicken mixture and finished with cheese.
I baked at 350 for 25 minutes. I served my portion with a dollop of sour cream. I thought it was extremely good. Amanda suggested ground beef instead of the chicken which I"m totally trying next time! I think maybe I would even make it with pulled pork sometime.
Truly and honestly one of the best things I have made in a while. Thanks you AMANDA!!!!
I have a busy week coming up. Quick overnight girls' trip to paradise tomorrow, back on Wednesday. Then theater tickets Wednesday & Saturday nights. Rangers tickets Friday night. I should be exhausted by Sunday. But what a fun week!!