Next month will mark 5 years that I have been blogging.
I remember when I first started writing my blog, Glügle Gluten-Free, I kept telling myself I was just writing information that I was going to add to my “website.” It was NOT a blog. Blogging was one of those things that those weird people did. You know, those weird people who have no life.
Yeah, little did I know. Blogs seem to be written by people who already have a hugely busy life and think, “I can add one more thing. Let me take hours and hours each week to write about food, saving money, etc.”
One of the things I noticed right away that I liked was the inclusion. Blogging is a group. A very helpful group of people. A community.
And whatever niche you are in that community can become very tight-knit. For example, when I started blogging about being gluten free, one of the people that welcomed me with open arms was Shirley of gfe-gluten-free easily. She always notices when someone new has arrived. And sends out the welcome wagon, so to speak.
One of the first Adopt a Gluten-Free Blogger events I participated in was adopting Shirley and her Chicken Enchilada Casserole. Shirley’s Chicken Enchilada Casserole is awesome, so I suggest you try hers, too.
But hers has salsa, and I can’t find salsa without citric acid. *sad face*
Plus, I really wanted something with my newfound gluten free enchilada sauce. (Did you know that ready-made enchilada sauce has wheat in it? Yep, it does. But you can make gluten free enchilada sauce really easily by clicking here.)
So, I decided to swipe another recipe from my Step-MIL and make this Chicken Enchilada Casserole like veggie laden chicken enchiladas.
Now, I am not ambitious enough to roll these things up like “real” enchiladas, so I just layer everything. Like lasagna.
That way I get more chicken and veggies. And less tortillas. Nice and healthy.
BTW, it’s another one that the boys like. Always a plus in this house. They really seem to like different things. Like different from each other. Do all siblings do this? Is it the beginning of sibling rivalry?
- 2 tbs High Heat Oil (like Avocado Oil)
- 1 large Onion (chopped)
- ½ lb Carrots (chopped)
- 1 Red Bell Pepper (chopped)
- 1 Yellow Bell Pepper (chopped)
- 3 - 4 Celery Stalks (chopped)
- 1 small Zucchini (chopped - optional)
- 1 lb Chicken (cooked and chopped)
- Gluten Free Enchilada Sauce (click here for recipe)
- Corn Tortillas
- 12 oz. Shredded Mexican Blend Cheese
- Preheat oven to 350 F.
- Heat oil in a large pan on medium heat.
- Add onions and carrots and sauté until onions are translucent.
- Add bell peppers, celery (and zucchini if using) and sauté until soft. Remove from heat.
- Layer in 9 x 13 casserole pan - enchilada sauce, tortillas, ½ veggie mix, ½ chicken, and cheese.
- Then layer again.
- The layer tortillas, enchilada sauce and cheese.
- Bake for 25 - 30 minutes until heated thoroughly.
Linking this to Gluten-Free Wednesdays (GFW), the weekly blog carnival that Linda of The Gluten-Free Homemaker and Lynn of Lynn’s Kitchen Adventures host.