Green Chile Chicken Casserole

5 from 1 vote

A cozy green chile chicken bake that is gluten free, low FODMAP friendly, and packed with creamy, melty goodness in every bite.

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: Servings

½ cup milk lactose free or unsweetened almond milk
2 tablespoons masa harina corn flour (Note 1)
1 cup sour cream lactose free if needed
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon smoked paprika
2 cups cooked chicken shredded or diced
2 4 ounces canned green chiles undrained
15 ounces canned corn drained
2 cups pepper jack cheese shredded (divided)
10 corn tortillas
Topping Options: Green Onions, Salsa, Shredded Lettuce, Tomatoes, Jalapeños, Crushed Tortilla Chips, or Sour Cream

Preheat the oven to 350 degrees F.
In a medium bowl, mix the milk and masa harina flour until combined.
Next, add the sour cream, cumin, coriander, salt, pepper, and smoked paprika. Stir until combined.
Next, add the chicken, green chiles, drained canned corn, and half of the pepper jack cheese. Stir.
On a cutting board, cut the tortillas into 1-inch strips. Sprinkle into the bowl. Stir until well coated.
Prepare a greased 9x13-inch or 3-quart baking dish. Gently pour the chicken casserole into the pan. Spread out evenly.
Sprinkle it with remaining pepper jack cheese.
Bake in a preheated 350 degree F oven for 30 minutes or until mixture is bubbling and cheese is melted.
Top with your favorite toppings like: shredded lettuce, diced tomatoes, sliced jalapeños, crushed tortilla chips, and sour cream.

Note 1: Do not swap with cornmeal that we use to make cornbread. They are not the same.

Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.

Nutrition Information does not include toppings.

Serving: 1 ServingCalories: 444kcalCarbohydrates: 35gProtein: 30gFat: 21gSugar: 3g