I have always had a sweet spot in my heart for enchiladas. Especially the white sauce enchiladas, *drool*. When I was younger my mom made a white sauce, green chili traditional enchilada bake and oh how I would sink my teeth into those and lick the plate clean. As I started to cook on my own, I found that I don’t make them often. In fact, I realized that when I want them, it’s when I’m in need of a bit of comfort food, and a recipe with minimal steps. Something about an easy recipe makes the food taste better, tell me you agree! As I started to look for recipes that compared, I found a few recipes that resembled an enchilada lasagna. Truthfully, there is a lot of crossover, but can I tell you the difference? I wanted a ‘basic’ recipe that was anything but…’basic’. While it is a true semi-homemade recipe, I make mine with ingredients that are suitable for gluten and dairy free guests so that everyone at the table can savor it too. Most importantly though, you will find various fresh herbs and toppings that add just the punch you need to feel even with a quick prep time, you’re not missing out on a single thing!
The key to this recipe is the green salsa! Four jars may seem a bit much but believe me, the way it coats each layer helps the tortillas break down to create the perfect texture and cut-able piece. Let me give you a few tips on how to still create this, but with various special diets:
If your guest is JUST gluten free: Use any brand of gluten free tortillas or corn tortillas
If your guest is gluten & corn free: Use a brown rice tortilla (commonly found in the GF freezer)
If your guest is grain free: Use Siete brand almond flour or cassava flour tortillas (found at major retailers)
If your guest is dairy free: Use a brand of dairy free shredded cheddar like Violife or Dayia (found with the shredded cheese or natural food fridge)
If your guest can tolerate goat milk: Use goat milk cheddar from Trader Joes (That’s what I used in this recipe)
Truthfully, there is a way to adjust this to meet almost any dietary restriction! Serve this new dinner-round up staple with a side of Mexican slaw, roasted peppers and onions or a fresh crisp salad! Don’t forget, as you are shopping for your chicken to get yours from our favorite Good Ranchers. Not only does the meat come straight to your door, but they support American farmers and guarantee incredible quality along the way! Get your first box for $30 off and free shipping with code GATHER.
Ready to get cooking?
Top chicken breasts with a drizzle of olive oil, salt and pepper on both sides. Cook on 375 for 45 minutes covered. When it comes out of the oven cut into small pieces, or shred.
Alternatively If you are really in a pinch you can use a rotisserie chicken OR cook the chicken in a slow cooker in advanced.
On the bottom of a 9x13 pan put a small coating of the green salsa. This will prevent the casserole from sticking. Get 3 tortillas and begin to cover the salsa. I usually am able to get two small round tortillas across, and break the third into 4 pieces to roughly cover the rest of the area. There's no right or wrong here- no one will see it!
On top of the tortilla you will begin to create the layers. Remember, these ingredients will be spread over 4 layers (3 with chicken). You do not HAVE to create 4 layers however, I would say no less than 3. To start, put the cooked chicken, some shredded cheese, a few pickled jalapeños and some freshly chopped cilantro evenly side to side. To finish it off put some more green salsa over the layer, making sure not to forget the edges so that they don't dry out. Then repeat ending with a layer of tortillas to start the fourth layer.
To finish off the top you will coat the top layer with a final spread of shredded cheese, jalapeños, and green salsa (everything except the chicken and cilantro). Then cover and bake on 350 for 40 minutes covered. Continue to cook uncovered for 15 minutes. Note: This recipe is technically fully cooked, if you need dinner sooner you can take it out at 40 minutes! I just like to add that extra subtle golden brown.
To style: Cover the top generously with chopped cilantro and a few squeezes of fresh lime juice.
Serve w/ sour cream and a Mexican slaw if you'd like!
Top chicken breasts with a drizzle of olive oil, salt and pepper on both sides. Cook on 375 for 45 minutes covered. When it comes out of the oven cut into small pieces, or shred.
Alternatively If you are really in a pinch you can use a rotisserie chicken OR cook the chicken in a slow cooker in advanced.
On the bottom of a 9x13 pan put a small coating of the green salsa. This will prevent the casserole from sticking. Get 3 tortillas and begin to cover the salsa. I usually am able to get two small round tortillas across, and break the third into 4 pieces to roughly cover the rest of the area. There's no right or wrong here- no one will see it!
On top of the tortilla you will begin to create the layers. Remember, these ingredients will be spread over 4 layers (3 with chicken). You do not HAVE to create 4 layers however, I would say no less than 3. To start, put the cooked chicken, some shredded cheese, a few pickled jalapeños and some freshly chopped cilantro evenly side to side. To finish it off put some more green salsa over the layer, making sure not to forget the edges so that they don't dry out. Then repeat ending with a layer of tortillas to start the fourth layer.
To finish off the top you will coat the top layer with a final spread of shredded cheese, jalapeños, and green salsa (everything except the chicken and cilantro). Then cover and bake on 350 for 40 minutes covered. Continue to cook uncovered for 15 minutes. Note: This recipe is technically fully cooked, if you need dinner sooner you can take it out at 40 minutes! I just like to add that extra subtle golden brown.
To style: Cover the top generously with chopped cilantro and a few squeezes of fresh lime juice.
Serve w/ sour cream and a Mexican slaw if you'd like!