Chicken Enchilada Casserole!

I've always been a fan of breakfast buritos, and having gone gluten free its a challenge. So I started scoping out recipies for gluten free tortillas, since I'm now stocked with GF basics. In the process I found this recipie which has a lot of positive feedback, and is simple which I'm a big fan of.

The biggest issue I ran into was how sticky the dough came out--I couldnt get it off my hands! After a few attempts I managed to flatten them out, but still ran into sticky dough issues. And I dont think I got them as thin as would be ideal. When I pulled them off the gridle they were more like thin pieces of flat bread than flour tortillas. I think its more an issue of tweaking and learning than a fault with the recipie, though. Maybe a tortilla press is in order.

Anyways, haveing achieved a vauge imitation of tortillas I decided to make enchiladas! My husband is half mexican, and never had an appreciation for the food--then again, he is a picky eater. Healthy? Him? Never! Although, that said, he will often eat foods he doesnt like and enjoy them if I've cooked it into a meal. Thus I decided to make him enchiladas he'd enjoy, and that were GF as well.

The great thing about enchiladas, like quiche, is that its a very versatile recipe you can add to and substitute with. This can easily be made with ground beef, but I chose chicken for a few reasons. 1) I like chicken. Yum. 2) Red meat has a tendency of upsetting my stomache. 3) It makes my husband's digestive system less lethal as the evening wears on...haha.

Enchilada Casserole!

2 chicken breasts
1/4c diced or grated onion
4-5 cloves of garlic, minced
1 can GF refried beans
5-6 GF tortillas, or corn if you prefer
1 can enchilada sauce(28 oz.)
2 1/2c shredded cheese

Preheat oven to 375 degrees.

In a sauce pan boil the chicken breasts in water until tender and cooked through. Shred into bite sized pieces and place in skillet, on low, with refried beans, onion, garlic, and 1/2c of enchilada sauce. Mix well.

In a 3qt casserole dish pour enough enchilada sauce to cover the bottom. Place a layer of tortillas, either whole or torn up(I tore up to make it easier to serve) and coat them in the sauce.



Using about half your chicken mix, creat a layer over the tortillas.



Add a thin layer of enchilada sauce, and a layer of cheese(this would be about one cup, or more if you're extra cheesy.)Place another layer of tortillas, and your final layer of chicken. Add a layer of enchilada sauce, and use the remainder of your cheese. Place in oven for 15 minutes. When done let sit 10 minutes, then serve with a side of sauce and sour cream!