Green Chile Chicken Enchilada Casserole

I love enchiladas, but never seem to have the time or (truth be told) patience to make them. While this casserole version isn’t authentic, it is a great bit of gluten-free comfort food. Braising the thighs in the slow cooker makes them incredibly tender and tasty while reducing the hands-on time. This is adapted from a Kill the Gluten recipe.

1 (14.5-ounce) can of gluten-free cream of chicken soup (Health Valley)
3-4 teaspoons of gluten free flour (Pamela’s Baking mix)
8 ounces sour cream
1 medium onion, diced
2 cloves garlic, minced
1 (16-ounce) jar salsa verde (Trader Joe’s)
1 (4-ounce) can green chiles
1 jalapeño pepper, diced
4 boneless, skinless chicken thighs
2 cups cheddar cheese, grated
8 corn tortillas
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 cup water

Put the chicken thighs in the crock pot with the salt, chili powder, garlic powder, cumin, and water and simmer on low until they are falling apart done (about 4 hours). You could even do this the day ahead if you wanted.

Pre-heat your oven to 350F.

In a small saucepan, bring the soup to a boil of medium-high heat.  Gradually add the flour and whisk until desired thickness (it will thicken more after cooling). Remove from heat and let cool.

In a large bowl, combine soup, sour cream, salsa, green chiles, jalapeño, garlic, and onion. Stir to combine.

Spread a small amount of the sauce in a 9×13 baking pan. Layer on half of the tortillas, half the chicken, a little more sauce, and half the cheese. Then layer on the remaining tortillas, sauce, chicken, and cheese.

Bake for 30-45 minutes, or until the dish is bubbly and cheese has started to brown. Let rest 10 minutes before serving.

The Verdict: ★★★★☆
When the weather calls for tasty, rich, and filling comfort food, this casserole fits the bill. The chicken was very tender and the chilies gave it just the right amount of warm, green heat.

There is a line where rich and filling becomes thick and gloppy. This dish (thankfully) sits just on the right side of said line, but it could use a little help. Next time I might try crisping the tortillas up a bit first and adding some more veggies like bell peppers or green onions.

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