On Fridays, I like to make fast dinners. Don’t you? It’s the weekend and you deserve a break! I like this gluten free enchilada chicken (or beef) casserole dish because you can use a rotisserie chicken or whatever leftover chicken or beef you have. It’s the best of three worlds all in one!
You can make some with green sauce and some with red. I make one of each. Due to my tomato allergies, I take the one with green sauce. My hubby loves red enchilada sauce.
Throw everything together and bake it all in one dish. That's what casserole cooking is all about! However, this dish goes one step further by combining all of your favorites into one dish, enchiladas, macaroni and cheese, and rotisserie chicken. Life can't get better than that!
Ingredients:
- 1-1/3 cups gluten-free macaroni
- 2 cups shredded gluten-free rotisserie chicken
- 1/2 cup gluten-free red or green enchilada sauce, or as needed
- 1/2 cup frozen peas and carrots (or desired vegetables that do not contain a lot of water)
- 1/2 cup (2-ounces) shredded cheddar cheese (or more to your liking) (or Daiya or Follow Your Heart for dairy-free)
- 1/2 cup (2-ounces) shredded Monterey Jack cheese (or more to your liking) (or Daiya or Follow Your Heart for dairy-free)
- Gluten free salsa, for garnish (La Victoria) (optional)
Instructions:
- Boil the macaroni according to manufacturer's instructions. (You don't want the macaroni to be too al dente/chewy or it will absorb all of the sauce.) Rinse under cold water to stop the cooking process and drain.
- While the macaroni cooks, oil a small casserole dish or two individual oven-safe bowls. Tear rotisserie chicken into pieces and coat with a little over half of the sauce. Place into the casserole dish(es).
- Tear rotisserie chicken into pieces and coat with a little over half of the sauce. Place into the casserole dish(es).
- Add the drained macaroni on top of the shredded chicken. Spoon a little more enchilada sauce on top of the macaroni. (You don't have to place sauce over the entire macaroni, just a little here and there.)
- Top with shredded cheddar and bake for about 15 minutes or until the entire dish is thoroughly heated.
- Add the Monterey Jack cheese and bake an additional 5 minutes or until the cheese melts.
- Allow to cool a few minutes and serve.
Tips
Gluten Free Enchilada Sauce Brands: La Victoria Red and Green Enchilada Sauces Las Palmas Red Enchilada Sauce
Instead of serving the meal with salt and black pepper, try salt and red (cayenne) pepper.
Variations:
Shredded Beef: Boil a little over 3/4 pound beef stew meat in beef broth. Shred beef using two forks; set aside. Saute 1/4 cup chopped yellow onion in a little olive oil until translucent, 6 - 7 minutes. Add 1 clove grated or minced garlic. Add shredded beef, 1/8 teaspoon ground thyme, 1/2 teaspoon ground cumin, and 1 teaspoon ground chili pepper and stir. Immediately add a splash of gluten-free beef broth. Cook for about 5 minutes or until flavorful.
Ground Beef: Brown the beef in a skillet. Drain fat. Add 1/4 cup chopped yellow onion and saute until translucent, 6 - 7 minutes. Add 1 clove grated or minced garlic. Add 1/8 teaspoon ground thyme, 1/2 teaspoon ground cumin, and 1 teaspoon ground chili pepper and stir. Immediately add a splash of gluten-free beef broth. Cook for about 5 minutes or until flavorful.
Chicken Breast: Place skinless chicken in a pot. Cover with water and bring to a boil. Simmer for about 20 minutes. Shred meat with two forks and set aside. Saute 1/4 cup chopped yellow onion in a little olive oil until translucent, 6 - 7 minutes. Add 1 clove grated or minced garlic, shredded chicken, 1/8 teaspoon ground thyme, 1/2 teaspoon ground cumin, and 1 teaspoon ground chili pepper and stir. Immediately add a splash of gluten-free chicken broth. Cook for about 5 minutes or until flavorful.
***ALLERGEN WARNING: Allergen will vary depending upon the brands of ingredients you use.***