I've been craving a home-made Mexican-style meal for days now. And I finally feel well enough to actually move around some. Today has been very productive! Laundry done, kitchen cleaned, dinner AND dessert made! I am so proud of us! Papa Bear even took care of Bean long enough for me to run to Walmart, the grocery store, and McDonald's (yay dollar iced coffee!).
If you have left-over chicken from a rotisserie, you would need 2 cups of chicken. This is a great way to use up those leftovers!
Gluten-Free White Chicken Enchilada Casserole
1 green bell pepper
1 small onion
2-3 garlic cloves
2-3 tbs olive oil
2 large chicken breasts
(above can be replaced with 2 cups shredded cooked chicken)
12 gluten-free corn tortillas
2 cups shredded Monterey Jack cheese
3 tbs butter
3 tbs gluten-free flour (I used Hodgson Mill)
2 cups chicken broth
1 cup sour cream
1 (4 oz.) can diced green chilies
(If you already have shredded chicken, preheat oven to 350 degrees and start at step 6.)
Mama Bear of one Baby Bear, Bean, who both love Papa Bear, and live in a crafty, gluten-free cozy den.