Chicken Enchilada Casserole - Gluten Free

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.)
  • 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).
  • Top with chicken mixture; sprinkle with half of the cheese.
  • Top with remaining tortillas. Spread with remaining salsa; sprinkle w/remaining cheese.
  • Bake until cheese is melted and casserole is hot, about 15 to 20 minutes.
  • Adapted from Valerie and Woman’s World.
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