Cornchilada Bake Gluten Wheat Free Recipes

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GLUTEN-FREE BREAD



Gluten-free bread image

Thanks to this easy recipe, even if you're gluten intolerant, you'll never have to go without again.

Provided by Jamie Oliver

Categories     Breakfast     Bread     Baking

Time 1h

Yield 1 loaf

Number Of Ingredients 8

325 ml semi-skimmed milk
2 large free-range eggs
1 teaspoon white wine vinegar
450 g gluten-free brown bread flour, plus extra for dusting
½ teaspoon sea salt
2 tablespoons golden caster sugar
1½ x 7g sachet dried yeast
3 tablespoons olive oil

Steps:

  • Preheat the oven to 200ºC/400ºF/gas 6. Warm the milk in a small pan over a low heat, then leave to cool slightly. Crack the eggs into a large bowl, add the vinegar, then gradually stir in the warm milk until combined.
  • Combine the flour, salt, sugar and yeast in another bowl, then, using a wooden spoon, stir the dry ingredients into the wet mixture until it forms a sticky dough. Add the olive oil, then bring it together with your hands into a ball, adding a little flour if it's too sticky.
  • Place onto a lightly oiled baking tray, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size.
  • Once risen, place the tray in the hot oven and bake for around 35 minutes, or until golden and cooked through. Leave to cool slightly on a wire cooling rack, then slice and serve. Delicious with hearty stews and soups, or toasted and served hot with butter and jam.

Nutrition Facts : Calories 137 calories, Fat 3.7 g fat, SaturatedFat 0.8 g saturated fat, Protein 3.2 g protein, Carbohydrate 23.1 g carbohydrate, Sugar 2.9 g sugar, Sodium 0 g salt, Fiber 0 g fibre

GLUTEN-FREE CHEESY CHICKEN ENCHILADA CASSEROLE



Gluten-Free Cheesy Chicken Enchilada Casserole image

Cheesy enchiladas just got easier in this quick gluten-free casserole. A new go-to dish for your next potluck.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 10

2 cups chopped cooked gluten-free chicken breast
1 can (14.5 oz) stewed diced tomatoes with jalapeños, drained
1 can (15 oz) black beans, drained, rinsed
1 tablespoon chopped seeded jalapeño chile
1 teaspoon chile powder
1/2 teaspoon dried oregano leaves
1 can (18.5 oz) Progresso™ Traditional chicken cheese enchilada flavor soup
8 gluten-free corn tortillas (6 inch), cut into fourths
2 cups gluten-free shredded Mexican cheese blend (8 oz)
2 cups gluten-free corn tortilla chips, coarsely crushed

Steps:

  • Heat oven to 375°F. Grease 13x9-inch (3-quart) baking dish. In medium bowl, mix chicken, tomatoes, beans, jalapeño chile, spices and 1 cup of the soup.
  • Pour remaining soup in baking dish. Top with half of the tortillas, half of the chicken mixture and one-third of the cheese. Repeat layers. Bake about 20 minutes or until cheese is melted.
  • Top casserole with chips and remaining third of cheese. Return to oven to melt cheese, about 5 minutes longer. Let stand about 10 minutes before cutting.

Nutrition Facts : Calories 410, Carbohydrate 35 g, Cholesterol 65 mg, Fat 2, Fiber 5 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 0 g, TransFat 0 g

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