I am having an amazing time playing around in the kitchen with my ‘new-found’, gluten-free ingredients.  Today’s recipe will most likely become a household staple for us.  If you love Mexican & Italian as much as I do, then you will love this combination.  Enjoy!

Enchilada Lasagna - Serves 4-6

Ingredients:

• 2 tbsp. olive oil
• 1 large onion, chopped
• 2 chicken breasts, boiled and shredded
• 1 x 14.5 oz fire-roasted canned tomatoes, gluten-free
• 1 x 4.5 oz can chopped mild green chilies
• 1.5 tsp. ground cumin
• 1 tsp. kosher salt
• 1 tbsp. red chili powder
• 1 x 15oz can black beans, rinsed & drained
• 2 gluten-free brown rice tortillas (I used Engine 2)
• 2-3 cups shredded Manchego cheese
• 2 scallions, sliced diagonally, optional garnish
• 1 x 4oz sliced black olives, optional garnish
• 1/4 cup fresh cilantro, chopped, optional garnish
• salsa & sour cream, optional toppings

Directions:

Preheat oven to 425º.  Spray 9×9 glass dish with non-stick cooking spray.

Heat olive oil in large skillet over medium-high heat.  Add onion and cook until softened, approximately 5 minutes.

Remove 1/2 the onion and place in blender.  Add canned tomatoes with juice, chilies, cumin, salt & pepper to blender.  Process until pureed.

Pour tomato mixture into skillet with remaining onions, add shredded chicken, and black beans.  Cook for 2-4 minutes, adding in water if sauce is too thick.

Cut tortillas into quarters.  In baking dish, add 1/2 skilled mixture, top with 4 tortilla quarters and 1/2 the cheese.  Repeat and top with olives, if desired.

Bake 12-15 minutes and top with scallions and cilantro.  Serve with salsa and sour cream if desired.

More gluten-free recipes HERE.

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