Chicken Tamale Casserole {gluten free, dinner}

I've been gluten free for about 9 months now per doctor orders.  I personally haven't seen any changes in my well-being, but I don't go back to my endocrinologist for another month.  We'll see what the doctor says.  

Throughout those nine months I have grown a ton in my gluten free baking and cooking.  I know how to make cookies taste better without the funky gf texture.  I know that an extra egg should be added to most sweet breads and muffins.  I've learned how to adjust and change a recipe from using flour to thicken the sauce to cornstarch.  I'm comfortable with gluten free eating, and I personally think it is easier to be gluten free than dairy free.  It's not convenient, but it is totally doable. 

I initially spotted this casserole recipe in the Food Network Magazine. It was called Spicy Chicken-Tortilla Chip Casserole.  I made some adjustments to make it gluten free, and even used organic canned chicken I got from Costco.  Hello, I was happy with that find.  After making this recipe multiple times I decided I needed to share it with y'all.  

After tasting this recipe we felt it had more of a tamale flavor, but healthier than a tamale.  #win!   

Chicken Tamale Casserole
Recipe: Alohamora adapted from Food Network Magazine
Active Time: 20 minutes
Inactive Time: 40 minutes
Servings 8-10

Ingredients: 
2 Tbsp butter
1/3 c. onion, diced
2 cloves garlic, diced
1/2 tsp cumin, dried
1/2 tsp oregano, dried
1/8 tsp cayenne pepper
1 1/2 c. chicken broth
1 c. milk
2 Tbsp cornstarch
2 (7oz) cans salsa verde
2 (12.5oz) cans chicken, drained or 2-3 cups rotisserie chicken, chopped
1 (15oz) can white beans, rinsed and drained
1 tsp cilantro, dried or 1 c. fresh cilantro
4 c. tortilla chips, crushed (about 8oz bag)
1 1/2 c. cheese, shredded
Optional Topping: chopped green onions or fresh chopped cilantro)

Directions: 

1. Preheat oven to 400 degrees and prepare a 3 quart baking dish or an 9x13 inch pan greasing it or rubbing with butter. 
2. In a large pan melt the butter over medium heat.
3. Add the onions and garlic to the pan and cook for about 2 minutes or until softened. 
4. Add the cumin, oregano, and cayenne pepper to the pan and stir until flavorful, about 30 seconds. 
5. Add the chicken broth and a half a cup of milk to the pan and bring it to a simmer.  Simmer it all for 2-3 minutes. 
6. Combine and stir the remaining half a cup of milk with the cornstarch in a small bowl or cup, and add it to the simmering pan mixture.  Cook and stir the sauce until it is thickened.  
7. Stir in the salsa verde. 
8. Remove the pan from heat and stir in the chicken, white beans and cilantro until combined. 
9. Spread a layer of crushed tortilla chips on the bottom of the prepared dish.
10. Top the chips with half of the chicken mixture.  
11. Spread another layer of chips on top and sprinkle it with cheese (no more than 3/4 cup). 
12. Top the cheese with the rest of the chicken mixture. Sprinkle chips on top, and finally top the entire casserole with the remaining cheese.  
13. Cover the dish with aluminum foil and bake at 400 degrees for 30 minutes. 
14. Uncover the foil and bake for 8-10 more minutes until the casserole is bubbling. 
15. Finally, top the casserole with more cilantro or green onions. 
16. Serve hot.
17. Enjoy!
18. Store leftovers covered in the refrigerator.  
19. I prefer to reheat the casserole in the oven, but the husband prefers the speediness of the microwave. Do which ever you like with the tasty leftovers. 

Happy Chicken Tamale Casserole eating!

Baked 3 Cheese Mac and Cheese {gluten free}

In January my doctor informed me that I needed to go strictly gluten free.  It is inconvenient at times, especially when traveling.  However, to be honest it has been a good challenge.  I have to learn how to easily make my family's favorites gluten free.  I eat a lot of veggies and green smoothies.  I've mastered this GF Chocolate Chip Cookies recipe, and now I have delicious Mac and Cheese comfort food.  I can totally do this, and you can go GF too if you have to. 

My kiddos, like 99% of the kids in this world (clearly that statistic is completely made up), love Macaroni and Cheese.  I also haven't met an adult who doesn't love a good homemade Mac and Cheese dish.   

This Baked 3 Cheese Mac and Cheese is Gluten Free using normal (no gluten free flour used) ingredients, and it is oh so delicious.  Delicious to kids, yet equally pleasing to grown-ups.  Win-win!  

If you have a gluten free friend, give this homemade comfort food recipe a go.  You all will love it! 

Baked 3 Cheese Mac and Cheese- Gluten Free
Recipe: Alohamora
Active Time: 20 minutes
Inactive Time: 20 minutes
Servings: about 8

Ingredients: 
1 pkg (8oz) quinoa pasta
4 Tbsp butter
2 cloves garlic, minced
1/4 c. onion, diced
1/2 tsp dry mustard
salt/pepper
dash cayenne 
1 1/2 c. milk 
1/2 c. milk
2 Tbsp cornstarch
1/2 c. white cheddar cheese, shredded
1/2 c. mozzarella cheese, shredded
1 c. cheddar cheese, shredded
1/4 c. crushed Rice Chex. 

Directions: 

1. Preheat oven to 325 degrees and pull out a 2 quart baking dish. 
2. In a medium pot cook the quinoa pasta according to the directions on the box.  I prefer quinoa pasta over corn, rice, or bean pasta for my gluten free option.  You can find this quinoa pasta at any grocery store.  Cook the pasta, rinse and drain it, and pour it into the baking dish you have set aside. 
3. In a large saucepan over medium heat melt the butter with the garlic and onion. 
4. When the butter is melted at the spices and stir for 30 seconds or just until flavorful. 
5. Add 1 1/2 cups of milk and bring the milk to a boil.  Simmer it for 3-5 minutes. 
6. In a small bowl stir the remaining half a cup of milk and the cornstarch together.  Add the milk/cornstarch mixture to the pan and stir it in.  Stir the sauce for 8-10 minutes letting it simmer and thicken. 
7. When sauce is thickened turn off the heat, add the cheese to the pan, and stir until the cheese is melted and combined.  
8. Pour the cheese sauce over the pasta and stir to combine everything. 
9. Evenly top the mac and cheese casserole with hand crushed Rice Chex. 
10. Bake the mac and cheese at 325 degrees for 20 minutes. 
11. Serve hot and enjoy! 
12. Store leftovers in the refrigerator. 

Happy Easily Gluten Free Baked 3 Cheese Mac and Cheese Eating! 

    

Bean and Cheese Nacho-Ladas = Nacho + Enchiladas (Healthy) {Gluten Free}

Beans, Cheese, Nachos, and Enchiladas with some veggies and spices thrown in there make for one deliciously skinny, diet friendly, easily gluten free meal.  

I, and my kids, were big fans of what I like to call Bean and Cheese Nacho-Ladas.  It's tasty, full of good protein and fiber, serves a crowd, and on the table in less than an hour.

As a bonus, you can use the small crushed chips at the end of a bag.  If you are like me you are too much of a cheap-skate to just throw the bag away when there are loads of crushed chips at the bottom of the bag, but it is a tad annoying to have to pull out tiny 1/4 inch chips and attempt to dip them in salsa or guacamole.  Your solution to the problem is this awesome Mexican casserole.  Everyone wins!    
  
For those with kiddos who ask at every meal, including dessert (okay maybe that is just my kids), if something is spicy you can rest assured this casserole is not.  The spicy is definitely toned down to a kid friendly level.  Howevef, if you want a little more spice and kick just add more chili powder and cumin. 

I love easy, healthy, and hearty meals like this one that are quick to make.  They are pretty much the best!    

Bean and Cheese Nacho-Ladas
Recipe: Alohamora adapted from DamnDelicious
Active Time: 25 minutes
Inactive Time: 20 minutes
Servings: 8

Ingredients: 
1 (16oz) can refried beans
1 Tbsp olive oil
2 cloves garlic, minced
1/4 c. onion, diced
1 red bell pepper, diced
2 tomatoes, diced
1 (15oz) can black beans, rinsed and drained
1 c. corn, frozen, roasted, or canned
3/4 tsp chili powder
1/4 tsp cumin
 dash of salt and pepper
1 (4.5 oz) can diced green chilies, drained
2-3 c. crushed tortilla chips (the end of the bag is perfect)
1 (10 oz) can mild enchilada sauce *
2 c. cheese, shredded (cheddar or Mexican blend is my favorite)

*Check label to make sure it's GF

Directions: 

1. Spray a 9x13 oven-safe dish with a cooking spray.  
2. Preheat oven to 350 degrees. 
3. In a small pan over low heat warm the can of refried beans.  Just dump the can's contents into the pan and stir every now and again until warm and soft.  While it is warming you can start on your veggies mixture.  
4. In a large pan over medium-high heat cook the olive oil, garlic, onion, bell pepper, and tomatoes until the vegetables are soft. 
5. Add the black beans, corn, chili powder, cumin, and salt/pepper to the pan and cook until heated through. 
6. Remove the pan from the heat and stir in the green chilies. 
7. Evenly spread out the beans in a thin layer on the bottom of your prepared 9x13 casserole dish.
8. Spread a layer of chips, about half of your chips, on top of the beans.
9. Layer about 1/2-3/4 cup of cheese on top of the chips. 
10. Next, pour the veggies mix on top of the cheese. 
11. Spread another layer of chips on top of the veggies mix. 
12. Pour the enchilada sauce over the entire casserole. 
13. Finally top it all with the remaining cheese. 
14. Bake your Nacho-Lada casserole at 350 degrees for 15-20 minutes until bubbly and the cheese is melted. 
15. Serve hot, and enjoy!
16. Store leftovers in the refrigerator/fridge. 

Happy Healthy Bean and Cheese Nacho-Ladas aka Mexican Casserole eating! 

Hogwart's Shepherd's Pie- A Classic Flavorful English Pub Dish

Happy Harry Potter week!  The week of HP's birthday is one of my favorite weeks of the year.  It's up there with my birthday, Thanksgiving, and Christmas.  

I love Harry Potter, Hogwarts, and food.  Therefore, this week of HP themed recipes is ridiculously fun for my nerdy self.  This week you'll get 4 amazingly delicious recipes that all have reference to Harry Potter. 

Today, this Classic Shepherd's Pie makes it's first appearance in the Chamber of Secrets when the Hogwart's House Elves make it.  House elves only make the most delicious food, so I am sure this was the Shepherd's Pie recipe they were using.  It's delicious!  

This flavorful Shepherd's Pie is amazing!  Usually, you have to add ketchup or hot sauce to Shepherd's Pie to get any flavor.  However, this recipe has flavor packed into the potatoes on top and the beef, peas, and carrot filling on the bottom.  

You can throw this casserole together in less than an hour, and it's a perfect one-dish meal.  

Hogwart's Shepherd's Pie
Recipe: Alohamora adapted from My Mom
Active Time: 45 minutes
Inactive Time: 15 minutes
Servings: 6-8

Ingredients:

For the Top 
3-4 large potatoes, peeled and cubed
dash of salt and pepper
1 Tbsp onion, finely chopped (dried minced works as well)
1 Tbsp butter
1/4 c. cheddar cheese, shredded

For the Filling
1/2 Tbsp olive oil
1-2 lbs ground beef
1/4 c. Worcestershire sauce
dash of salt and pepper
1 c. onion, diced
1 clove garlic, minced
2 Tbsp flour
1 Tbsp ketchup
1/2 c. beef broth
1/2 tsp rosemary, dried
1/4 tsp ground thyme
12 oz bag frozen peas and carrots

1/4 c. cheddar cheese, shredded

Directions: 

1. Preheat oven to 350 degrees and pull out a 2 quart dish or casserole dish of choice. 
2. Place your peeled and cubed potatoes into a medium to large pot, and fill it with water until the potatoes are just barely covered.  
3. Add a dash of salt and pepper and the tablespoon of onion to the potatoes.
4. Over high heat bring the potatoes to a boil.  Lower the temperature and simmer the potatoes until they are soft and you can easily pierce it with a fork.  
5. Strain the potato water and then add the butter and cheese to the hot potatoes in the pot.  
6. Use a hand mixer or a potato masher to mash the potatoes to your desired consistency.  The butter and cheese will melt as your mash the potatoes. Place the potatoes aside.  
7. While the potatoes are cooking I like to start the filling.  Add the oil to a large pan over medium to high heat.
8. Add the ground beef, Worcestershire sauce, salt and pepper, onion, and garlic to the pan and cook until the beef is browned and cooked thoroughly. 
9. When the beef is browned sprinkle the flour on the meat and stir to combine it all. 
10. Add the ketchup to the meat and stir to combine it all. 
11. Add the beef broth and spices to the meat.  Stir to combine everything.  
12. Bring the filling mixture to a boil and reduce heat to low to simmer for 3-5 minutes.  
13. Add  the frozen peas and carrots to the filling and stir to combine it.  
14. Pour and evenly distribute the filling into the prepared casserole baking dish.  Completely cover the filling with the mashed potatoes and then sprinkle the remaining cheese on top.  
15. Bake the uncovered Shepherd's Pie at 350 degrees for 10-15 minutes until the cheese melts.  If you like to get a crispy like layer on the potatoes bake it for 20-25 minutes or until the potatoes are slightly browned. 
16. Cool the casserole for 10 minutes or so before serving.  
17. Enjoy!
18. Store leftovers in the refrigerator. 

Happy Classic Flavorful English Pub Shepherd's Pie eating!  This is a great dish the whole family will love any day of the week.  

  

Rosemary Balsamic Chicken Casserole Bake

I can eat leftovers over and over again and it doesn't bother me in the least.  My sister however, is not a fan of leftovers unless she revamps the meal completely.  

When I revamped the Rosemary Balsamic Crock-Pot Chicken and used the leftovers to make this delicious casserole bake I had a thought that my sister would be proud.  

Anytime I revamp leftovers I dedicate the meal to her; okay, maybe I just think of her and think that this is something she'd probably do.

This Rosemary Balsamic Chicken Casserole takes the chicken leftovers from yesterday, add a few things, and end up with this delicious casserole bake that my son likes to call Mac and Cheese.

I like to use Quinoa Pasta, but any pasta will work.  I've also made this casserole with gluten free flour and it turns out great as well.  Though, for GF (Gluten Free) novices, when using gluten free flour to thicken or for a roux you will need to cook it a little longer to get it to really thicken.

Rosemary Balsamic Chicken Casserole Bake
Recipe: Alohamora
Active Time: 25 minutes
Inactive Time: 25 minutes
Servings: 6-8

Ingredients: 

8oz pasta, uncooked (quinoa pasta is my favorite)
1/4 c. butter
3 cloves garlic, minced
1/4 c. onion, diced
1/4 c. flour
1/4 tsp rosemary
1/4 tsp garlic powder
1/4 tsp seasoning salt
1/8 tsp black pepper
2 c. milk
2 c. cheese, shredded (white cheddar is my favorite)
1 1/2 c. rosemary balsamic chicken, leftovers (you can use a bit more or less depending on your leftovers)
1 1/2 c. frozen peas
Optional: 1/4 c. bread crumbs

Directions: 

1. Preheat oven to 325 degrees, and pull out an 11x13 casserole dish. 
2. In a medium to large pan/pot boil water and cook your pasta according to the directions on the box.  When cooked drain the pasta and pout it into the prepared dish.  
3. In a large saucepan melt your butter over medium heat.  While your butter is melting add the garlic and onion to the pan and saute it with the butter. 
4. Turn the pan down to medium-low and add the flour (gluten free flour works great).  Stir to combine everything.  Remove the pan from the heat and add the rosemary, garlic powder, seasoning salt, and black pepper. Stir to combine everything.  
5. Add the milk to the pan and stir the mixture constantly for 5-8 minutes until the sauce thickens.  If you used gluten free flour you will need to stir the sauce up to 10 minutes longer to truly thicken it. 
6. When the sauce is thickened add the cheese to the pan and stir until the cheese is melted. 
7. Finally, remove the pan from the stove and add the chicken and peas.  Stir until everything is combined.  
8. Pour the sauce in the pan into the prepared casserole dish with the cooked pasta.  Stir to combine the pasta and the sauce and top it with the optional bread crumbs.  
9. Bake the casserole at 325 degrees for 20 minutes.  
10. Enjoy! 
11. Store leftovers in the refrigerator. 

Happy Rosemary Balsamic Chicken Casserole eating! 

Simple, Healthy, and Easy to Make Cinco de Mayo

Today I wanted to give you something delicious you could make for your Cinco de Mayo fun.  I honestly couldn't decide which recipe to give you so I decided to give you my favorite recipes that fit this fun holiday. 

All of these recipes are Simple and Easy to Make, Healthy, and Quick to Put Together.  Many recipes are gluten free, easy to make in the crock-pot, vegetarian, and more. 

I gave you an appetizer, soup, casseroles, easy tacos, and even the most popular dessert at my husband's work.  These recipes are some of my favorites!

Cinco de Mayo Dinner Menu

This Skinny Bean Dip is so very delicious, addicting, and a crowd pleaser. 

Quick and Easy Black Bean Soup is full of vegetables, and ridiculous quick and easy to make. 

Slow Cooker Chicken Tacos are some of my very favorite tacos ever.  I also love using this chicken for salads and nachos as well as tacos.  

These Bean Tacos are so very good.  Who doesn't love a good bean taco? 

Steak and Mango Salsa Tacos are a perfect light meal you can whip up on the grill. These lettuce tacos are some of my favorite. 

I think I have almost decided that I am making this Chicken and Quinoa Enchilada Bake today. I can throw it in the crock-pot, and I've been craving some quinoa healthy goodness as of late.

Chipotle Chicken Enchiladas are perfectly sweet and spicy, and enchiladas are always perfect for this fun Cinco de Mayo day.  It's a small enchilada casserole, so it is perfect for a small family.  Plus, who doesn't like the delicious flavor in chipotle? 

Chipotle Tamale Pie was a casserole recipe I came across in a diabetic cookbook.  I have loved its hearty goodness for years.  It's pretty much the best, and it has the best cornbread recipe on top.   

These Simple Sopapilla Bars are ridiculous easy to make and the absolute most requested recipe from my husband's co-workers. These buttery sugary cinnamon bars are a must for every menu. 

Now these are just a handful of some of my favorite recipes that would be perfect for this fun holiday, but if you are looking for some other (and there are plenty to choose from) just scroll through this list. 

Happy Cinco de Mayo, and happy delicious and healthy eating on this fun holiday!

Creamy Chicken, Quinoa, and Broccoli Bake Casserole {Healthy}

My 3 year old has been on a broccoli kick; she loves to eat those little "trees" as she affectionately calls them.  She loves to eat them plain, dipped in ranch, in casseroles, etc.   She's all about broccoli which I can't complain too much.  

Almost every other day my toddler will ask me to make this Quick and Easy Broccoli Cheese Soup.  A couple nights ago at dinner, while we were eating this soup, we were talking about favorite foods; she quickly pipped in that this soup is her favorite.  My son still claims Split Pea Soup and Peanut Butter and Honey sandwiches as his favorite.

With my daughters love of broccoli lately I ended up buying a Costco sized bag of fresh broccoli.  I've made soup several times, but knew we needed something else.  I decided to whip up a healthier version of Chicken and Rice Casserole.  

This Healthy Chicken, Quinoa, and Broccoli Bake is full of healthy ingredients, super-foods, and it doesn't include any canned cream of anything soup.  Plus, I added a touch of bacon for a flavorful punch.  

Healthy Chicken, Quinoa, and Broccoli Bake Casserole
Recipe: Alohamora slightly adapted Pinch of Yum
Active Time: 30 minutes
Inactive Time: 45 minutes-1 hour
Servings: 6-8 large servings

Ingredients: 
2 c. chicken broth
1 c. milk
1 tsp poultry seasoning
1/2 c. flour
1 c. water
1 c. quinoa, uncooked and rinsed
1/4 c. bacon bits
1 lb chicken, uncooked and chopped
2 tsp seasoning salt
4 c. broccoli florets
1/2- 1 c. cheese, shredded

Directions: 

1. Preheat oven to 400 degrees and grease a 9 x 13 casserole dish/pan. 
2. In a medium pot over medium to high heat bring the chicken broth and milk to a boil.  
3. Add the poultry seasoning and the flour to the pot. Use a whisk or a fork  to stir it and make a smooth sauce. 
4. In a small to medium bowl mix the water, quinoa, and bacon together.
5. Pour the quinoa mixture into the prepared pan.  
6. Pour the chicken broth sauce on top of the quinoa mixture in the pan. Stir to combine everything. 
7. Evenly distribute the chicken on top of the quinoa/sauce mixture in the pan. 
8. Sprinkle the seasoning salt on top. 
9. Bake the casserole at 400 degrees for 30-40 minutes until the quinoa and chicken are cooked completely and the sauce thickens.  FYI: Quinoa is cooked when it expands, is soft, and almost cracks open. 
10. While the quinoa is cooking blanch your broccoli.  Place your washed broccoli florets into a glass bowl with a couple tablespoons of water.  Cover it with plastic wrap and microwave for 3-4 minutes until the broccoli is bright green.  Set the broccoli aside.  
11. When the quinoa and chicken are cooked add the blanched broccoli to the top of the casserole and stir it all together.  If the sauce is too think or chunky you can add a touch (no more than 1/2 cup) of water to the casserole and stir it to combine everything.
12. Finally, layer the cheese on top.  You can use any cheese you want; I'm a big fan of white cheddar, Swiss, or Monterrey Jack with this casserole. 
13. Bake the casserole at 400 degrees for 5 more minutes, or until the cheese is melted. 
14. Enjoy!
15. Store leftovers covered in the fridge. 

Happy Healthy Chicken and Rice Quinoa Casserole eating! 

Chicken, Spinach & Black Bean Red Enchilada Casserole

I have been on an enchilada kick lately.  I'm all about the homemade sauce b/c it's absolutely banging, and I like the option of the enchilada casserole (aka a layering method rather than rolling) b/c it is faster and you have more control over the size of the enchilada you eat.

Now, I used to be all about meal planning.  It was awesome, and I still love it.  However, to be honest, since becoming pregnant I just can't seem to plan anymore.  I honestly never know what is going to sound good.  It's annoying not planning, but sometimes I come up with some brilliantly tasty meals as a result of my last minute thinking.

Recently, I was trying to decide what to have to for dinner, and since enchiladas always sound good I went that route.  Though, I had to change it up a little for my family.  Crazy husband and kids don't like to eat the same thing over and over and over again.  Spinach, black beans, and chicken were easily accessible and sounded delicious together.  

This Creamy Red Enchilada Casserole with Chicken, Spinach and Black Beans is the awesome deliciousness that resulted.  

I love the creaminess the Greek yogurt adds and the flavor from the homemade red sauce is pretty much to die for.  The chicken, spinach, and black beans are all healthy, quick to cook (I used some frozen cooked chicken, but rotisserie chicken would do the same), and compliment one another perfectly.  It's a fabulous combination, and I am surprised it took me this long to come up with. 

I love the way this enchilada filling looks and tastes.  A-ma-zing!  You should give this enchilada a go.  It's perfect for a small family, but could easily be doubled for a 9x13 pan.    

Creamy Red Enchilada Casserole w/ Chicken, Spinach, and Black Beans
Recipe: Alohamora
Active Time: 20 minutes
Inactive Time: 15 minutes
Servings: 4-6 people

Ingredients: 
1 tsp olive oil
1/4 c. onion, diced
2 cloves garlic, minced
3 c. spinach, washed
1/2 tsp chili powder
1/4 tsp oregano
1/4 tsp cumin
1 tsp sugar
1 can (8oz) tomato sauce
1/4 c. water
3/4 c. Greek yogurt
1 can (15oz) black beans, rinsed and drained
2 c. cooked chicken, diced
1 1/2 c. monterey jack cheese, shredded
1 1/2 c. cheddar cheese, shredded
12 corn tortillas

Directions:

1. Preheat oven to 375 degrees, and pull out a 9x9 inch pan. 
2. Lightly coat a large saucepan with the olive oil or a cooking spray.
3. Over medium to low heat place the onion, garlic, and spinach into the pan.  Cook 3-5 minutes or until the onions are soft and translucent and the spinach leaves are cooked and wilted..  
4. Add the spices and stir until flavorful (about 30 seconds). 
5. Add the sugar, tomato sauce, water, Greek yogurt, black beans, and chicken to the spices.  Stir to combine it all and bring the sauce mixture in the pan to a boil. Simmer for 3 to 5 minutes.  
6. Remove the pan from the heat and stir in half of the cheese (either all monterey jack, all cheddar, or a mixture).
7. In the bottom of your 9x9 inch pan layer 4 corn tortillas.
8. Pour 1/3 of the sauce, about 1 cup, on top of the layer of corn tortillas. 
9. Add a thin layer of cheese using whichever cheese or combination you prefer.
10. Repeat the corn tortillas, sauce, and cheese layer two more times and finish with as much cheese on top as you desire.
11. Bake at 375 for 15 minutes until the enchilada casserole is heated through. 
12. Enjoy

Happy Creamy Red Enchilada Casserole loaded with healthy good stuff eating! 

Sweet and Spicy Chipotle Chicken Enchiladas for a Small Family {Gluten Free}

These Chipotle Chicken Enchiladas are fast and easy to make from scratch, gluten free, full of a delicious sweet and spicy smoky chipotle flavor, the perfect level of spiciness for kids and adults, and an ideal size for a smaller family.

I had a good many single years, and now we have a small family of four.  There are often times I make a casserole in a 9x13 pan and it is absolutely huge for our small family.  We end up eating the leftovers for days and days.  I'm too cheap to throw it out, so we eat whatever I make for lunch and dinner.

However, it didn't even matter how much we loved the dinner the first night.  By the 5th or 6th meal of eating it you don't want to eat it for a long long time.  Which kind of makes me sad when I make a favorite meal.

However, one night I had a brilliant idea to make a smaller enchilada casserole.  This enchilada recipe is absolutely delicious and works perfectly in a 9x9 inch pan.  However, if you have a big family or teenagers that eat ridiculous amounts at a time you can simply double the recipe for a 9x13 casserole dish.  Everyone is happy with this delicious recipe.

I again used the chipotle white cheddar cheese I used in the tasty Chipotle Mac & Cheese.  However, I've made this same recipe without the chipotle cheese and it is still absolutely amazing.

Though, if you are interested in the cheese I have found Walmart consistently carries it, and with the price match deal that they do you can get a banging deal.

For this recipe I personally love using rotisserie chicken b/c it makes life so easy, but feel free to cook or boil some chicken or used canned chicken for this recipe.  It all still tastes delicious.  Whether you use shredded or diced chicken it will still taste great.

I also prefer black beans with these enchiladas, but my husband loves it with pinto beans.  Feel free to use which ever beans you prefer.

I love that this enchilada recipe is flexible to what you have on hand and the size you need.  It all tastes delicious; the spices and flavors is what really makes these enchiladas amazing!

Chipotle Chicken Enchiladas for Four/Small Dish
Recipe: Alohamora
Active Time: 20 minutes
Inactive Time: 15 minutes
Servings: 4-6

Ingredients: 
1/4 c. onion, diced
1/2 of a chipotle pepper, finely diced (increase for more spice)
1/8 tsp chipotle pepper sauce (increase for more spice)
2 cloves garlic, minced
1/4 tsp chipotle chile pepper/powder (increase for more spice)
1/4 tsp cumin
1/2 tsp chili powder (increase for more spice)
2 tsp sugar
1 (8 oz) can tomato sauce
3/4 c. water
1/2 can (1 c.) black beans, rinsed and drained
1 1/2 c. cooked chicken, diced
1 c. chipotle white cheddar cheese, grated
1-2 c. cheddar cheese, grated
12 corn tortillas

Directions: 

1. Preheat oven to 375 degrees, and pull out a 9x9 inch pan. 
2. Spray with olive oil or pour a dash of olive oil to lightly coat a large saucepan.  
3. Over medium to low heat place the onion, chipotle pepper, sauce, and garlic into the pan.  Cook until the onions are soft and translucent.  
4. Add the spices and stir until flavorful (about 30 seconds). 
5. Add the sugar, tomato sauce, water, black beans, and chicken to the spices.  Bring the sauce mixture in the pan to a boil and simmer for 5 to 10 minutes.  
6. Remove the pan from the heat and stir in 1 cup of cheese, either all cheddar or a mixture of chipotle white cheddar and cheddar. 
7. In the bottom of your 9x9 inch pan layer 4 corn tortillas.
8. Pour 1/3 of the sauce, about 1 cup, on top of the layer of corn tortillas. 
9. Add a thin layer of cheese using whichever cheese or combination you prefer.
10. Repeat the corn tortillas, sauce, and cheese layer two more times and finish with as much cheese on top as you desire.
11. Bake at 375 for 15 minutes until the enchilada casserole is heated through. 
12. Enjoy

Happy sweet and spicy easy enchilada casserole eating!  Seriously so delicious!

MeganRuth

Butternut Squash and Black Bean Enchilada Casserole

Let me just start by saying that I LOVE this Butternut Squash and Black Bean Enchilada Casserole.  

I love that it's vegetarian and gluten free.  I love that it is healthy.  I love it's amazing flavor.  I love that my husband and kiddos happily eat this.  I love that my husband doesn't even miss meat in this enchilada.  I love eating it for leftovers. I love that I can make it ahead and stick it in the fridge until I am ready to bake. I really just love everything about this enchilada casserole.  

I've made this enchilada casserole by roasting an entire butternut squash (b/c that is much more economical aka affordable), and I've also made it using pre-cut raw butternut squash.  It tastes delicious both ways.  Personally I like the butternut squash I roast myself, but that is just b/c it is a tad faster to make since you can plan ahead and roast the squash hours or even days ahead of time.  

If you are going to roast the squash yourself first here is a quick How To Cook/Roast Butternut Squash and Dice it tutorial.  

First, wash your squash whole and then stab your squash with a knife in several places around the squash.  Cook it at 350 degrees on a lined pan for about 45 minutes until the squash feels soft.  

After your squash is cooked and cooled enough (it can be cold) to be able to handle it you can now dice your squash.  

Cut both ends off of your squash and then cut it in half where the neck and head meet.  

Next, working with the neck of the squash (the skinny part) cut the skin off.  You can peel it, but I think that is more difficult and takes more time.   

 Now you can quickly and easily dice the neck of the squash in 1/4 inch pieces.  

Working with the round part of the squash again cut or peel the skin off of the squash.  Next, cut the squash in half and scoop out the seeds.

Finally, cut the squash in strips and dice it in 1/4 inch pieces.  

After your squash is roasted and diced you can throw everything else in a pan to mesh all of the flavors and get this beautifully colorful enchilada filling.  Yum!

Butternut Squash and Black Bean Enchilada Casserole

Recipe: Alohamora slightly adapted from Skinnytaste

Active Time: 30 minutes 

Inactive Time: about 1 hour (including cooking your squash) 

Servings: 6-8

Ingredients:

1 1/4 c. red enchilada sauce (homemade or canned) 
1 tsp olive oil
1 whole butternut squash, roasted and diced into 1/4 inch pieces
3/4 c. onion, diced
3 cloves garlic, minced
1 (10 oz) can Rotel tomatoes with cilantro 
1 (4 oz) can green chilies
1 (15 oz) can black beans, rinsed and drained
1/4 tsp. cumin
1/4 tsp. chili powder
1/4 cup water
15-18 corn tortillas
2 c. sharp cheddar cheese

Garnish with sour cream and scallions (optional)

Directions:

1. Roast butternut squash in the oven at 350 for 45 minutes or microwave the squash whole (stab it a few times and cook on a plate or paper towel) for 5 minutes to soften it and make it easier to cut.   Dice the squash and set it aside.  
2. If you cut the squash raw (or mostly raw from the microwave) place the diced squash in a bowl and cook it in the microwave for 2 more minutes. 
3. Preheat oven to 375.  
4. In a large pan/skillet over medium heat place the olive oil, onions, garlic, and diced green chilies. Cook for 3-5 minutes until onions are translucent.  
5. Lower the temperature to medium-low and add the diced butternut squash, Rotel tomatoes, black beans, water, cumin, and chili powder.  Since your squash is already cooked you only need to simmer it for about 5 minutes stirring occasionally.  If your squash is raw (pre-diced add about 1/2 c. more water) or mostly raw (b/c you cooked it in the microwave) simmer it and stir it occasionally for about 25-30 minutes until the squash is tender.
6. In a 9 x 12 baking dish place about 1/4 c. enchilada sauce on the bottom to provide a thin coat.  I ended up buying a large can of red enchilada sauce, using the what I need, and freezing the rest for next time. 
7. On top of the thin layer of enchilada sauce layer 5 corn tortillas, 1/3 of the butternut squash filling, about 1/4 c. sauce, and cheese.  Repeat 2 more times ending with cheese on top.
8. You can actually make this meal ahead and place it in the fridge until you are ready to bake.
9. Bake uncovered at 375 for 10 minutes until it is hot and cheese is melted.
10. Enjoy!  This meatless meal is downright tasty!