Gluten Free Chicken and Artichoke Enchilada Bake
Serves 4
For the sauce:
2 cups chicken broth
2-3 tablespoons sweet rice flour
A good dash of cumin, to taste
A good dash of hot pepper, smoky chipotle or cayenne, to taste
1 cup chopped fire roasted green chiles- mild or hot, to taste
For the enchiladas:
10 corn tortillas
Olive oil
2-2 1/2 cups hand torn cooked chicken pieces
1 10-oz. package frozen artichoke hearts, cooked, drained
4 cloves garlic, minced
Juice from 1 big juicy lime
1/2 - 1 teaspoon cumin, to taste
1/2 teaspoon Old Bay Seasoning or chili powder
Sea salt and ground pepper, to taste
4 oz. Cheddar or Jack cheese, shredded
Pre-heat oven to 350 degrees F. Lightly oil a 8 x 11" or 9 x 12" baking dish.
Make your sauce by heating the broth to almost a simmer. Add the rice flour and whisk smooth. Continue to heat just until the sauce thickens. Add the cumin, hot pepper and green chiles and stir well to combine.
Make your filling by combining the chicken, artichokes, garlic, lime juice, cumin, Old Bay Seasoning, sea salt, and pepper, in a bowl. Toss well to coat.
Add about 3/4 of the shredded cheese and mix. Set aside the remaining cheese for the topping.
Pour about 3/4 cup of the green chile sauce into the bottom of the baking dish.
Cutting some of the tortillas in half to make straight edges, layer five corn tortillas in the bottom of the baking dish. Brush with a little olive oil.
Spoon in the chicken filling, and spread it evenly in the pan. Top with five more corn tortillas, cutting some of them to fit against the sides. Brush these with a little olive oil.
Pour the remaining enchilada sauce all over the top, slowly, using a small spatula or knife to make room around the edges of the tortillas, so that the sauce can seep in all around and reach the bottom.
Sprinkle the remaining shredded cheese on top.
Bake in the pre-heated oven for about 30 minutes, or until the enchiladas are bubbling around the edges and heated all the way through.
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