Chicken Mole Enchilada Casserole
Tomato-Cabbage Slaw
Ingredients
- 2 cups shredded rotisserie chicken
- 1½ cups shredded Monterey Jack cheese, divided
- 2 (8-oz) pouches gluten-free mole skillet sauce (such as Frontera)
- 12 gluten-free fajita-size corn tortillas, heated
- ½ cup sour cream
- ½ cup fresh salsa
- ¼ cup chopped fresh cilantro
- ¼ cup sliced radishes
Instructions
- Preheat oven to 350°F. Combine chicken and ¾ cup Monterey Jack cheese.
- Spoon ½ cup mole sauce into a lightly greased 2-quart baking dish. Layer 4 tortillas over sauce, tearing to fit, if necessary. Top with half of chicken mixture and ½ cup sauce. Repeat layers, ending with tortillas. Pour remaining sauce over tortillas; sprinkle with ¾ cup cheese.
- Bake 15 minutes or until cheese is browned and sauce is bubbly. Drizzle with sour cream; top with salsa, cilantro, and radishes.
Side Dish Ingredients
- ¼ cup extra virgin olive oil
- 2 Tbsp fresh lime juice
- ½ tsp ground cumin
- ½ tsp kosher salt
- 1 (16-oz) pkg tricolor coleslaw
- 1 pint grape tomatoes, halved
Side Dish Instructions
- Combine oil, lime juice, cumin, and salt in a large bowl. Add coleslaw and tomatoes; toss.
Gluten Free Meal Plan
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