Keto Diet
These Salsa Verde Enchiladas are an easy casserole that freezes great. This Mexican dinner is prepped in under 10 minutes and it’s gluten-free!
SALSA VERDE ENCHILADAS
I was asked to bring in a meal to someone this week and found out that she had to have a gluten-free diet. I’ll admit that I could be more aware of gluten-free foods but since I don’t have any issues with it I’ve turned a blind eye.
I immediately started researching everything I could on all things gluten-free and came up with an entire gluten-free meal including dessert (coming soon) to serve her. Needless to say, I’m much more sensitive to those of you who have to eat gluten-free now. Not that I won’t still be sharing gluten filled recipes but I’ll try to include more that aren’t! This casserole couldn’t be any easier.
Corn tortillas are gluten-free but you can use flour tortillas if you prefer those. I like to tear my tortillas when layering to make cutting easier. Layers of tortillas, chicken mixture, fresh tomatoes, cilantro, and cheese – these are good.
This makes an 8×8 baking dish. 
DON’T HAVE SALSA VERDE?
Just use regular salsa. Salsa verde is great here but use what you have.
OTHER MEXICAN RECIPES:
Yield: 6 servings
These Salsa Verde Enchiladas are an easy casserole that freezes great. And it’s gluten-free!
-
2
cups
shredded chicken
(rotisserie chicken works well here) -
1
cup
sour cream -
2
tablespoons
Old El Paso™ taco seasoning mix
(from a 1 oz package) -
3/4
cup
salsa verde, divided -
8
corn tortillas
(flour tortillas can be used as well) -
4
roma or plum tomatoes, seeded and chopped -
1/4
cup
chopped cilantro -
2
cups
shredded Monterey Jack or cheddar cheese - Toppings: sour cream, guacamole, salsa
-
Preheat oven to 400 degrees.
-
In a medium bowl, add the chicken, sour cream, taco seasoning, and the remaining 1/2 cup salsa verde. Mix together and set aside.
-
Spread 1/4 cup of the salsa verde on the bottom of an 8×8 square baking dish.
-
Tear 4 of the tortillas into 2 inch pieces and layer on top of the salsa. Top with 1/2 of the chicken mixture. Top with half of the tomatoes, 2 tablespoons of cilantro, and 1 cup of cheese. Repeat layers (tortillas, chicken mixture, tomatoes, cilantro, cheese).
-
If freezing, wrap with saran wrap and then foil and freeze.
-
Bake for 20 minutes or until enchiladas are hot and bubbly.
-
Cut into squares and add your favorite toppings such as sour cream, guacamole, and salsa.
