This Easy Chicken Enchilada Casserole recipe is adapted with permission from Now & Again
by Julia Turshen, which is full of fabulous make-ahead recipes for entertaining, and ideas for what to do with all the leftovers. I made a double batch of this red sauce to use for future enchiladas, but Julia also suggests thinning it out into a creamy tortilla soup base. As for this dish, I made it slightly less authentic by adding kale to the shredded chicken mixture and using coconut cream instead of sour cream for the red sauce to keep it dairy-free in addition to gluten-free. I also used this nut cheese instead of the jack, but you can’t go wrong by sticking with Julia’s original recipe, which you can find in her book!