Gluten Free Chicken Enchilada Biscuit Bake

Ingredients:

• 1 recipe Fluffy Gluten Free Biscuits
• 1.25 pounds chicken breasts, boiled (or gluten-free rotisserie chicken), shredded
• Oil, for baking dish
• 1 (15-ounce) can gluten-free white or black beans, drained and rinsed until water runs clear (I used Eden Foods cannellini beans)
• 3/4 cup gluten-free low-sodium chicken broth (Better Than Bouillon)
• 3/4 cup green or red gluten-free enchilada sauce (La Victoria)
• 1/2 cup gluten-free red salsa, (or diced green chiles), divided
• 1-1/2 cups (5 ounces) shredded cheddar cheese (Monterey Jack for green sauce), divided

Instructions:

1. Preheat the oven to 425°F. Oil a 9x9-inch square baking dish; set aside.
2. Make the biscuit dough at the above link and set aside for 10 minutes. Boil the chicken, if necessary, until no longer pink, 15 - 20 minutes. Shred the chicken; set aside.
3. Stir the dough once 10 minutes have passed by; set aside again.
4. Add the chicken, beans, chicken broth, enchilada sauce, three-quarters of the salsa, and 1/4 cup cheese into the prepared baking dish. Stir gently to combine.
5. Separate dough into pieces and place on top of chicken mixture. Top with the remaining salsa.
6. Bake on the center shelf for 20 minutes. to 28 minutes or until biscuits are deep golden brown and thoroughly baked. Sprinkle cheese evenly over top; bake 4 to 5 minutes longer or until cheese is melted. Sprinkle with green onions. Serve with additional salsa, if desired.
7. Top with remaining cheese and bake for an additional 5 minutes.to 28 minutes or until biscuits are deep golden brown and thoroughly baked. Sprinkle cheese evenly over top; bake 5 minutes longer or until cheese is melted. Sprinkle with green onions. Serve with additional salsa, if desired.
8. Change your oven's temperature to High Broil and broil for 1 - 2 minutes until the top becomes brown in patches.
9. Remove from oven and serve immediately with salad or your favorite vegetable.

© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.