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Ingredients
- 1 package I use DeBoles Rice Lasagna 8 OZ package. You don't need to pre-cook it! gluten-free rice lasagna noodles
- 2 tablespoons olive oil
- 1 Vidalia onion chopped
- 2 cloves garlic minced
- 4 roasted bone-in chicken breast shredded
- Salt and freshly ground black pepper
- 4 oz Roma tomatoes seeded and diced or use one 24can organic diced tomatoes drained
- 3 tablespoons chopped cilantro leaves . I use cumin in all my Mexican dishes. I didn’t have cilantro in our garden this time so used 1 / 4 teaspoon of ground cumin instead
- 1/2 cup sour cream
- FOR THE TOMATILLO SAUCE:
- 1 pound tomatillos quartered (about 5)
- 1 small red onion quartered
- 1 jalapeno halved (I used another chili pepper from our garden seeded)
- 2 cloves garlic
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper
- FOR THE CHEESE SAUCE:
- 3 tablespoons butter
- 3 tablespoon tablespoons Gluten Free all purpose flour or use aof Arrowroot
- 2 cups heavy cream room temperature
- 1 cup grated Fontina and 1white cheddar cheese . Fontina is more expensive so I'm using 1Fontina and 1white cheddar for my second batch. You could use all white cheddar for this too to save $$
- 1/4 teaspoon grated nutmeg
- sea salt
Ingredients
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Instructions
- Preheat oven to 400 degrees F.
- In a large skillet, heat oil over medium heat. Saute onion until translucent, about 3 minutes. Add garlic and saute 1 minute more. Remove pan from heat and mix in chicken, tomatoes, cilantro and/or cumin and sour cream. Set aside.
- Place tomatillos, onion, pepper and garlic in a stone bar pan. Toss with oil and season with salt and pepper Roast until Tomatillos turn golden around the edges and are soft, about 45 minutes. Remove from oven and blend ingredients together until smooth. Use a little water or chicken broth to thin sauce, if necessary. Season with salt and pepper, to taste.
- To make the cheese sauce: In a medium saucepan, melt butter over medium-high heat. Add flour and cook 2 min. Whisk in heavy cream and bring to a simmer. Add cheese and nutmeg and stir until melted. Season sauce with salt, to taste.
- To assemble:
- Reduce oven temperature to 350 degrees F. Add a little cheese on bottom of 9 x 13 baking dish. Layer the UNCOOKED rice lasagna noodles in the baking dish and top with some uncooked chicken mixture, then ladle some cheese over the chicken and continue to layer lasagna noodles until you get to the top. Pour rest of the cheese sauce over the top. Bake 30 minutes until cheese is bubbling. Drizzle tomatillo sauce on before serving.
- Here's the first batch I made this weekend for our son to take back to college. We snuck a sliver out first to taste! SO YUMMY!!! My husband said they taste just like chicken enchiladas! Great if you're eliminating corn from your diet too! And so much easier than dealing with tortillas! You just layer the uncooked pasta!
Recipe Notes
Enjoy!
Gluten Free Lady Coach
Gluten Free Lady www.glutenfreelady.com
