Layers of sweet potato tortilla, rice and Mexican-spiced chicken make this delicious Cinco de Mayo dish!
Yield: 8 servings
Prep time:
Cook time:
To make it gluten free, I used gluten free sweet potato wraps that added a lovely punch of sweetness to the dish. And to make it super easy to do, I used shop-bought Mexican-spiced pre-cooked chicken breast. This one is super easy to do, refrigerates beautifully and tastes absolutely divine!
1 pack gluten free sweet potato tortilla wraps
1 avocado, diced
1 cup sliced spring onions/scallions
2 cups Gringo rice
2 cups frozen sweetcorn
250g grated cheese
500g Mexican flavoured cooked chicken
500ml gluten free red enchilada sauce
fresh coriander, to taste
olive oil
Need a conversion? Use this handy chart.
Yield: 8 servings
Prep time:
Cook time:
Gluten Free Sweet Potato & Chicken Enchilada Casserole
Yesterday, I tickled your taste buds with the most delicious red enchilada sauce. Today, I'm showing you one of the many ways you can use that sauce! This enchilada casserole, full of Mexican-spiced chicken, sweet corn, coriander and my own Mexican rice, was an enormous hit with my family.
To make it gluten free, I used gluten free sweet potato wraps that added a lovely punch of sweetness to the dish. And to make it super easy to do, I used shop-bought Mexican-spiced pre-cooked chicken breast. This one is super easy to do, refrigerates beautifully and tastes absolutely divine!
Ingredients:
For the enchilada casserole1 pack gluten free sweet potato tortilla wraps
1 avocado, diced
1 cup sliced spring onions/scallions
2 cups Gringo rice
2 cups frozen sweetcorn
250g grated cheese
500g Mexican flavoured cooked chicken
500ml gluten free red enchilada sauce
fresh coriander, to taste
olive oil
Need a conversion? Use this handy chart.
How to Make a Gluten Free Enchilada Casserole
Instructions:
- Preheat the oven to 200c/400f.
- Make the red enchilada sauce.
- Make the Gringo rice.
- Cut the tortillas in half.
- Lightly oil the bottom of a lasagna dish. Pour over 1/3 of the enchilada sauce.
- Overlap four (or as many as you need) tortillas to cover the bottom of the dish.
- Top with half of the corn, rice, spring onions, chicken and some of the cheese.
- Overlap four more tortillas.
- Pour over another 1/3 of the sauce and top with the remaining corn, rice, spring onions, chicken and some of the cheese.
- Overlap the remaining four tortillas.
- Pour over the last bit of the sauce and sprinkle on a bit more of the cheese.
- Cover with foil and bake for 20 minutes.
- Remove from the oven, sprinkle with more cheese, the avocado and coriander.
- Bake uncovered for about 8 minutes and serve hot.
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