Gluten Free Mexican Dinner Ideas

Technically, most Mexican food can be gluten free. Use a corn tortilla and leave off the sour cream and you're good to go! These casserole dishes are almost just as easy and very tasty. These two recipes are very similar to each other but they are both really delicious!

*Please note that these are not original recipes, I took them from members of Sparkrecipes.com

"My Favorite Mexican Chicken Casserole"  Makes 8 servings
You need:  
1.5 cups crushed lite Tostitos 
1 lb shredded cooked chicken meat (breast) 
1 can (15.5 oz) garbanzo beans, drained 
1 can (15.5 oz) kidney beans, drained 
1 can (8 oz) tomato sauce
1 cup prepared salsa (make sure it's gluten free) 
1 cup chopped red onion 
1/4 cup chopped fresh cilantro leaves 
1 tbsp minced garlic 
salt and pepper, to taste 
6 oz reduced fat shredded 4-cheese mexican cheese
6 oz fat-free shredded cheddar cheese

Directions:
Prehet oven to 350 degrees (F). Grease a 13x9 inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.
Combine chicken, beans, tomato sauce, salsa, onion, cilantro, garlic, salt & pepper in a bowl. Place half the mixture evenly in a baking dish. Combine the cheeses, then sprinkle half over the mixture.
Cover with the remaining half of the chicken mixture and sprinkle the remaining cheese over the top.

Bake for 30 minutes. Let stand for 5 minutes before serving.

Can garnish with: diced ripe tomatoes, gluten free sour cream and fresh cilantro.

_________

Mexican Brown Rice Casserole Makes 8 Servings
You need:
1 cup uncooked brown rice 
1 cup uncooked lentils 
1 28 oz can Enchilada sauce (gluten free) 
4.5 cups water 
Open crisper & see what veggies you have. I [SparkRecipe Member] used carrots, celery, onions, bell peppers, ortega chilis and spinach.  
1 TBS olive oil 
4 oz soft goat cheese
Olives to garnish

Directions:

In a sauce pan put rice, lentils, can of enchilada sauce and water.
Bring to boil and then simmer until cooked. About 45-60 minutes.

While the rice/lentil mix is cooking, cut up veggies & saute until soft.

In the casserole dish layer rice, veggies and chunks of cheese. Then top with olive garnish.

Bake 60 minutes @ 350.

Let sit 10-15 minutes before serving.

Technically, most Mexican food can be gluten free. Use a corn tortilla and leave off the sour cream and you're good to go! These casserole dishes are almost just as easy and very tasty. These two recipes are very similar to each other but they are both really delicious!

*Please note that these are not original recipes, I took them from members of Sparkrecipes.com

"My Favorite Mexican Chicken Casserole"  Makes 8 servings
You need:  
1.5 cups crushed lite Tostitos 
1 lb shredded cooked chicken meat (breast) 
1 can (15.5 oz) garbanzo beans, drained 
1 can (15.5 oz) kidney beans, drained 
1 can (8 oz) tomato sauce
1 cup prepared salsa (make sure it's gluten free) 
1 cup chopped red onion 
1/4 cup chopped fresh cilantro leaves 
1 tbsp minced garlic 
salt and pepper, to taste 
6 oz reduced fat shredded 4-cheese mexican cheese
6 oz fat-free shredded cheddar cheese

Directions:
Prehet oven to 350 degrees (F). Grease a 13x9 inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.
Combine chicken, beans, tomato sauce, salsa, onion, cilantro, garlic, salt & pepper in a bowl. Place half the mixture evenly in a baking dish. Combine the cheeses, then sprinkle half over the mixture.
Cover with the remaining half of the chicken mixture and sprinkle the remaining cheese over the top.

Bake for 30 minutes. Let stand for 5 minutes before serving.

Can garnish with: diced ripe tomatoes, gluten free sour cream and fresh cilantro.

_________

Mexican Brown Rice Casserole Makes 8 Servings
You need:
1 cup uncooked brown rice 
1 cup uncooked lentils 
1 28 oz can Enchilada sauce (gluten free) 
4.5 cups water 
Open crisper & see what veggies you have. I [SparkRecipe Member] used carrots, celery, onions, bell peppers, ortega chilis and spinach.  
1 TBS olive oil 
4 oz soft goat cheese
Olives to garnish

Directions:

In a sauce pan put rice, lentils, can of enchilada sauce and water.
Bring to boil and then simmer until cooked. About 45-60 minutes.

While the rice/lentil mix is cooking, cut up veggies & saute until soft.

In the casserole dish layer rice, veggies and chunks of cheese. Then top with olive garnish.

Bake 60 minutes @ 350.

Let sit 10-15 minutes before serving.