Gluten-free chicken enchilada casserole

Gluten-free chicken enchilada casserole

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You only need six ingredients and half an hour to whip up this yummy casserole. Use gluten-free tortillas
 and everyone can enjoy.

The ingredient of Gluten-free chicken enchilada casserole

  1. 2 x 375g jars Old El Paso Enchilada Sauce
  2. 1/2 x 40g sachet Old El Paso Spice Mix For Burritos
  3. 1 barbecued chicken, skin and bones discarded, meat shreddedu2028
  4. 6 Old El Paso Gluten Free Tortillasu2028
  5. 2 cups pizza cheeseu2028
  6. Fresh coriander leaves, to serve

The instruction how to make Gluten-free chicken enchilada casserole

  1. Preheat oven to 220C/200C fan-forced. Grease a 2-litre, 5cm-deep, 23cm x 26cm (base), 18cm x 28cm (top) baking dish.
  2. Place enchilada sauce and spice mix in a large saucepan over medium heat. Bring to a simmer. Stir in chicken. Remove from heat.
  3. Place 2 tortillas in base of prepared dish, slightly overlapping. Top with 1/3 of the chicken mixture and 1/4 cup cheese. Repeat layering 2 more times. Sprinkle with remaining cheese. Bake for 10 minutes or until cheese is melted. Bake for a further 5 minutes or until cheese is golden. Stand for 10 minutes. Serve sprinkled with coriander.

Nutritions of Gluten-free chicken enchilada casserole

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