I love Mexican food. Who doesn’t…a crispy chimichanga or a gooey quesadilla is a party for your mouth. When you can’t have wheat or tomatoes, it becomes more difficult to enjoy food from south of the border. However, there are plenty of ways to enjoy delicious Mexican food without the wheat or the tomatoes!
Have you ever seen these things? Most people I know think tomatillos are a kind of tomato. Let me just say, with my allergy to tomatoes, I am so incredibly grateful that they are not. Tomatillos are actually closely related to gooseberries. So, when your craving Mexican food, these babies are a great substitute in salsa. And I use my salsa verde for double duty as an enchilada sauce. Now, you can buy salsa verde at the store, but if you have tomato issues like me, it can be really difficult to find salsa verde that doesn’t also include green tomatoes.
This enchilada casserole could also be called a Mexican lasagna. Rather than flash frying corn tortillas and rolling the enchiladas, I simply layer them. And forget about cooking the chicken…I use a rotisserie chicken (just make sure it’s gluten-free).
- 15 tomatillos, husks removed and washed
- 1 large onion, cut into large chunks
- 4 garlic cloves, pealed
- 1 jalapeno, cut into chunks
- one lemon, juiced
- 2 cups packed cilantro
- 1 teaspoon olive oil
- salt and pepper to taste
- Turn broiler on to high.
- In a large baking dish add the tomatillos, onion, and jalapeno. Drizzle them with olive oil and toss.
- Place the mixture under the broiler until the veggies begin to char. Turn the veggies and put them back under the broiler until slightly charred.
- Put the veggies into a blender or food processor and blend until smooth. Then add the cilantro and lemon juice, blend until smooth. Add salt and pepper to taste.
Now that the salsa is made, it’s time for the enchilada casserole.
Chicken Enchilada Casserole
- 1 rotisserie chicken, picked and chopped (or shredded if you prefer)
- 4 poblano peppers
- 1 1/2 cups + 1 cup shredded monterey jack cheese
- 3 cups salsa verde
- 18 corn tortillas
- Turn on the broiler.
- Place the poblano peppers on a baking sheet and place under the broiler until charred then turn. Continue until they are charred on all sides.
- Remove the peppers from the broiler and place in a paper bag for a couple of minutes (this helps with removing the skin).
- Preheat the oven to 350 degrees.
- In the meantime combine the chicken, 1 1/2 cup of the cheese and 1/2 cup of salsa in a large bowl.
- Remove the poblano peppers from the paper bag and remove the skin. Chop the pepper (and if desired, remove seeds).
- Add the peppers to the chicken mixture.
- Grease a 9×13 baking dish. Spread a thin layer of salsa on the bottom of the dish, then add a layer of tortillas-I use six and overlap them.
- Evenly spread half of the chicken mixture over the tortillas.
- Add another layer of tortillas and add a thin layer of salsa and the rest of the chicken mixture.
- Add one last layer of tortillas, another thin layer of salsa and sprinkle with the remaining cup of cheese.
- Cover with aluminum foil (I grease the foil so that the cheese doesn’t stick).
- Bake for 20 minutes, then remove the foil an bake for an additional 20 minutes.
- Allow to cool for 5 minutes and serve. I top this with sour cream.