Gluten Free Tex Mex Chicken Lasagna

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Gluten Free Tex Mex Lasagna

This easygluten free Tex Mex chicken lasagna is a great dish to make when you have leftoverchicken or rice in the fridge.  I lovedishes like this.  Whenever you cancombine leftovers with pantry ingredients to make a hearty meal that even thekids will love, it’s a good night in the kitchen.  I knew how well Rudi’s tortillas could work infajitas after the tasty surf and turf variety I had made but I still wonderedif they could withstand a more structurally demanding dish like this.  Alright, now this is starting to sound morelike an architecture project than a recipe. Just look at the picture.  Thetortillas did an outstanding job.  Andthe new fiesta flavor added another layer of flavor to the dish but I’m surethe regular variety would work well too.  Here's a link to Rudi's Gluten Free Bakery. 

TexMex Chicken LasagnaPreptime:  15 min Cooktime:  55 min
Ingredients 

• 8 gluten free tortillas ( 4 of themsliced in half)
• 3 cups cooked diced chicken
• 1 can red kidney beans, rinsed anddrained
• 2 cups cooked rice
• 2 cups marinara sauce
• 2 cups salsa
• 1 cup water
• 1 tbsp taco seasoning
• 8 oz reduced fat cheddar, grated
• 1 can of pitted black olives, sliced
• chopped scallions and sour cream forgarnish

Video Tutorial



Instructions

1. Preheatthe oven to 350°F (or 175 °C) and spray an 8 x12 inch casserole dish withnonstick spray.
2. Ina medium saucepan over a medium heat, stir together the marinara sauce, salsa,water, and taco seasoning and heat until it just comes to a boil then remove itfrom the heat and set it aside.
3. Ina large bowl stir together the chicken, beans, rice, and 1 cup of the sauce andset it aside. 
4. Place1 cup of the sauce mixture into the bottom of the baking dish.
5. Placeone tortilla in the center and two halves along the sides of the baking dishwith the cut sides facing the edge of the pan. If you want you can trim off the overlapping parts with a scissors andfill in the missing spots. 
6. Layeron 1/3 of the chicken, bean and rice mixture then top with 3/4 cup sauce, ¼ ofthe grated cheddar, and 1/3 of the chopped olives. 
7. Repeatstep 5 and 6 two more times and a tortilla layer topped with the remaining cupof sauce.  Reserve the final ¼ of thecheddar cheese until after the first baking.
8. Coverthe dish with foil and bake it for 40 minutes then remove the foil, top withthe reserved cheddar and bake it uncovered for 15 minutes more minutes.  Garnish with chopped scallions and sour creamand serve.

Notes:  Ifyou’re following a gluten free diet, be sure to check the ingredients list ofthe salsa, marinara sauce, and taco seasoning to ensure that they don’t containgluten.  And if you’re not following agluten free diet, use regular tortillas in the recipe.