Chicken Enchilada Casserole - Gluten Free

So easy and so yummy!

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  small onion, chopped
• 2  garlic cloves, minced
• 1  tablespoon chili powder (I've substituted taco seasoning before when I was out of chili powder)
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1  cup diced tomato
• 1 (10 ounce) can tomato sauce
• 1  tablespoon cilantro, chopped (optional)
• 3  cups  cooked chicken, boned, shredded
• 1  tablespoon lime juice
• 1 (16 ounce) jar salsa
• 10  corn tortillas
• 8  ounces  shredded cheese (Monterey Jack, cheddar, or a Mexican blend your preference)
•  sour cream, jalapenos, and cilantro for garnish (optional)

Directions

1. Preheat oven to 350 degrees F. Coat a large, deep skillet with little bit of oil; heat over medium heat. Add onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, about 3 minutes. Add one cup of tomatoes, tomato sauce, and cilantro (if used). Cook 5 minutes.
2. Dump shredded chicken over tomato mixture in skillet. Spoon lime juice over chicken. Stir chicken and lime juice into tomato mixture. Heat a few minutes, if necessary. (If chicken is still warm from cooking, you will not need to heat more.)
3. Spread one half of the jar of salsa in an ungreased 9″ x 13” baking dish; top with 5 tortillas (break into pieces as needed to mostly cover salsa).
4. Top with chicken mixture; sprinkle with half of the cheese.
5. Top with remaining tortillas. Spread with remaining salsa; sprinkle w/remaining cheese.
6. Bake until cheese is melted and casserole is hot, about 15 to 20 minutes.
7. Adapted from Valerie and Woman’s World.