Reprinted with permission from Gluten-Free 101: The Essential Beginner’s Guide to Easy Gluten-Free Cooking by Carol Fenster (Houghton Mifflin Harcourt, 2014)
Boldly flavored with lots of spices, this layered, make-ahead casserole is perfect for busy weeknights but it also makes a great dish for entertaining friends. Add a mixed green salad and you have a meal. If you like it spicier, increase the amount of chili powder to 1/2 teaspoon.
Makes 6 servings
Preparation time: 10 minutes
Baking time: 35 to 40 minutes
1 cup gluten-free low-sodium chicken broth
1 cup Mexican-style diced tomatoes
1 medium onion, finely diced
1 (4-ounce) can diced green chiles
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon dried sage
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 cups cubed cooked chicken
1 cup grated cheddar cheese or cheese alternative
1 cup grated Monterey Jack cheese or cheese alternative
2 cups lightly crushed corn tortilla chips
2 tablespoons chopped fresh cilantro
 Preheat the oven to 350ºF. In a medium bowl, stir together the chicken broth, tomatoes, onions, green chiles, oregano, cumin, sage, chili powder, garlic powder, and salt to form the sauce. Set aside.
 Grease a 10x14-inch casserole dish with 3-inch sides. Layer half of the chicken, then half of the sauce, half of the cheddar and Monterey Jack cheeses, and half of the tortilla chips in the dish. Repeat the layers, ending with a final sprinkling of the cheeses. Refrigerate, tightly covered, to bake the next day or proceed to Step 3.
 Bake until the casserole is hot and bubbly around the edges, 35 to 40 minutes. Let sit for a few minutes so any moisture in the pan absorbs back into the casserole, then serve hot, garnished with the cilantro.
Per serving: 330 calories; 27g protein; 19g total fat; 2g fiber; 13g carbohydrates; 76mg cholesterol; 631mg sodium
Gluten-Free 101: The Essential Beginner's Guide to Easy Gluten-Free Cooking
by Carol Fenster
(Houghton Mifflin Harcourt January 14, 2014) Printed with permission
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