My oldest daughter has recently discovered that she is intolerant to gluten, which means eating anything containing the protein found in wheat and some other grains gives her great discomfort.
For that reason, I have tried to modify our favorite recipes so she can also enjoy them.
One of those favorites is an enchilada casserole, which calls for cream of chicken soup. I substituted a roux I made with Bob’s Red Mill gluten free flour, and everyone like it!
Gluten Free Chicken Enchilada Casserole Recipe
- 2 cups diced, cooked chicken
- 12 corn tortillas, torn into silver dollar sized pieces
- 1 can Rotel (diced tomatoes and green chiles)
- 1 8 oz. can tomato sauce
- 2 cups shredded cheddar
- 1 stick of butter
- 1/3 cup gluten free flour
- 1 cup milk
1. Melt butter in sauce pan.
2. Add flour and cook 2-3 minutes.
3. Add milk and stir until thick and bubbly.
4. Add Rotel and tomato sauce and heat while stirring.
5. Combine diced chicken with the tomato sauce roux and heat thoroughly.
6. In a 9×13 pan, layer chicken mixture, shredded cheese, and torn tortillas.
7. Bake covered in a 350 oven for 25 minutes.
If you are interested in more gluten free recipes, check these out:
You can also see what a gluten free diet is like for a 16 year old at her new blog, My Gluten Free Days.