February 22, 2010
Mexican Casserole #3
Before going out of town the other week, I bought a large pack of chicken breasts. I made one meal, and then realized I wouldn’t be around to use the rest. Instead of just throwing it all in the freezer, I quickly cooked it in my pressure cooker, shredded it in my mixer, divided it into bags, and then stuck in the freezer.
I was glad to have it when I got home. By the time I got back from Nashville, grocery store shelves were pretty bare because of the big snow we had, and more snow was coming. I ended up not buying any meat and depending on what I had in the freezer. This recipe is one way I used the chicken.
Mexican casseroles are easy and fun to make. This one uses several canned products making it a good for days when the frig is rather bare. It’s even easier if you have precooked chicken in the freezer as I did. I realize it can be difficult to find gluten free enchilada sauce, but I happened to have some. If you don’t have any, you could make your own, or try using tomato sauce or salsa. I actually did not use a full package of taco seasoning. If you use a full pack you might not need the spicyness of the enchilada sauce, making tomato sauce a good choice. We don’t like our food very spicy, though.
We all really enjoyed this, and I’m sure I will be making it again before too long.
Gluten-Free Mexican Casserole
Preheat oven to 350 degrees
- 1 can refried beans
- 1 can sweet corn
- 1/2 can enchilada sauce (or try tomato sauce or salsa)
- 2 c. shredded cooked chicken
- 1 pgk. taco seasoning mix (McCormick)
- shredded cheese
Heat the chicken in a skillet, add the taco seasoning mix and water according to package instructions. Put the chicken over the corn in the dish. Spread about half a can of enchilada sauce over the chicken.
Top with shredded cheese. I used a Mexican blend, but cheddar would be good also. Bake at 350 degrees 20 – 30 minutes until hot through. Let it rest about 10 minutes before eating.
This post is linked to Tasty Tuesday and Tempt My Tummy Tuesday. Stop by to find more great recipes!
Labels: chicken, main dish recipes
# posted by Linda @ 2/22/2010 
Comments:
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I need to make more meals ahead of time and throw them in the freezer...it would save me so much stress.
Stop by my blog for an award. :)
Stop by my blog for an award. :)
Corn and chicken, whats not to love? And it looks like it would still be pretty amazing if I didn't use the cheese!
~Aubree Cherie
~Aubree Cherie
This looks delicious! Did you serve it with rice? Maybe you could post the brand of enchilada sauce you bought that is gluten free, I'm always looking for ideas.
Brenda ~ The brand I use is Carlita and I find it at Shoppers Food Warehouse. I served this casserole with a salad. Because corn is a grain, I count it as the starch/carbs for the meal, not as a vegetable.
That looks great Linda.
Thanks for the recipe.
I have really been enjoying the food carnival. Thank-You.
Thanks for the recipe.
I have really been enjoying the food carnival. Thank-You.
# posted by 
: February 25, 2010
: February 25, 2010
I went to a cooking demo for GF and was told mixed sold spices are not GF....you have a pre made sold spice in this recipe are those was ok????
Danielle ~ You need to read the ingredients. Many of them do contain gluten, but not all. Any wheat has to be listed on the label. Barley and rye are not likely to show up, but look for them too. McCormick taco seasoning is gf, but not all their seasonings are.
This looks a lot better! I have tried some recipes like the one at www.101lowcarbmeals.com/mexican-casserole, but it think this is just right! I cant wait for the weekend to cook it for my husband!
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