Nickel Allergy Friendly Gluten Free Red Chile Chicken Enchilada Casserole
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Learn more →Ingredients
6 servings
For the chicken
- 2 lbs boneless, skinless chicken breasts or thighs
- ½ tsp salt
- ¼ tsp black pepper
- 3 cups chicken broth
For the red chile sauce
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 3 cloves garlic, peeled
- ½ medium white onion, roughly chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp salt
- 1 tbsp olive oil
For the casserole
- 18 corn tortillas (6-inch)
- 2 cups shredded monterey jack cheese
- 1 can (15 oz) black beans, drained and rinsed
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- ½ cup sour cream (optional)
Instructions
- 1
Place the chicken in a large saucepan and season with 1/2 tsp salt and 1/4 tsp black pepper. Pour in the chicken broth — the liquid should nearly cover the chicken. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 18–22 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a cutting board and reserve 1 cup of the poaching broth. When cool enough to handle, shred the chicken into bite-sized pieces using two forks.
- 2
While the chicken poaches, toast the guajillo and ancho chiles in a dry large skillet over medium heat for 30–45 seconds per side, pressing them flat with a spatula, until fragrant and slightly darkened. Transfer to the saucepan with the remaining poaching broth (or a separate pot with 2 cups of water if the broth is already reserved), bring to a simmer, and cook for 8 minutes until the chiles are fully softened and pliable.
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