With the weather turning cooler, comfort foods like this gluten-free casserole really hit the spot. With the holidays right around the corner, this is one dish to put on your to-make list. It’s easy to put together and is a great make-ahead dish.
Joe loves any meal that’s got a Mexican or Tex-Mex feel to it. Me? I’m happy when I can make a delicious meal on busy nights. I’m happy when he’s happy, too.
Instead of using canned beans, I made a big batch of my Restaurant Style Black Beans and froze what I didn’t need. I also cooked a whole chicken and made 4 quarts of chicken broth at the same time. Yes, it takes some time to make your own beans and cook your own chicken. There are benefits, though.
A one pound bag of beans costs around $1.00 and makes the equivalent of 5 to 6 cans of beans. When I cook a whole chicken and make broth, not only is the nutritional value of the broth higher than what you buy at the store but I can freeze around 4 quarts of broth. You save at least $10 and everything has been cooked in your own kitchen. There’s always extra chicken that I can use in other recipes, too.
Join Me On Monday!
Monday, October 24th at 1 pm EST I’ll be chatting with Jody Krizer Graber at her on-line Fit, Focused, and Fabulous Telesummit! You can listen on-line for FREE. Jody has created a week long event where you can conveniently listen in on-line to 10 of the top health-conscious, heart-centered, trailblazing and successful people she knows to share their experience and wisdom.
Make sure to sign up for the newsletter and put this event on your calendar. You’ll gain knowledge and insight that can help transform your life.
If you can’t make it on Monday, the Telesummit sessions will be available for download for a fee.
To get more information on how to sign up for the Fit, Focused, and Fabulous Telesummit, simply click here and sign up for the newsletter.
Other Gluten-Free Comfort Food:
- Chicken Tetrazzini with Broccoli from Gluten-Free Homemaker
- Tomatillo Turkey Chili from Tasty Eats at Home
- Vegan Sweet Potato Chili from A Year of Slow Cooking
- Pulled Barbeque Chicken Sandwiches from SS&GF
A simple and flavorful casserole that's perfect for a crowd. Assemble the casserole ahead of time and bake several hours later. Or, freeze and thaw overnight in the refrigerator before baking.
- 1 tablespoon canola or grapeseed oil
- 1 large yellow onion, small dice
- 3 cloves of garlic, minced
- 2 teaspoons ground cumin
- 1/2 teaspoon dried Mexican oregano
- 1 1/2 (14.5 ounce) cans diced tomatoes, pureed in a blender or food processor
- 1/2 cup of your favorite salsa
- 3/4 teaspoon kosher salt, or more
- several turns of the black pepper grinder
- 3 cups Restaurant Style Mexican Black Beans or 2 (15 ounce) cans black beans, drained and rinsed
- 3 cups cooked chicken
- 8 - 10 corn tortillas
- 8 ounces Monterey Jack cheese, grated
- Light sour cream
- Chopped green Onions
- Preheat the oven to 350F.
- Heat the oil in a large skillet over medium low heat. Add the onion and cook until translucent, 5 - 8 minutes.
- Add garlic and cook until fragrant, about one minute.
- Stir in cumin and oregano and cook several minutes.
- Add tomatoes, salsa, salt, and pepper. Bring to a boil and reduce to a simmer for 5 minutes.
- Stir in black beans and chicken. Heat through. Taste and adjust seasoning as needed
- Spread 1/3 of the chicken and bean mixture into the bottom of a 3 1/2-quart casserole dish. Top with 4 - 5 tortillas and half of the cheese.
- Add another third of the chicken and bean mixture and top with 4 - 5 tortillas.
- Put final third of the chicken and black mean mixture on top of the tortillas. Top with the remaining cheese.
- Cover and bake for 40 - 45 minutes. Uncover and bake for another 10 minutes, until edges are bubbly.
- Let stand for 5 minutes before serving.