Gluten Free Chicken Enchilada Casserole With Turkey Or Beef Option Food

GLUTEN-FREE CHICKEN ENCHILADA CASSEROLE (WITH TURKEY OR BEEF OPTION)

Steps:

• 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 all together in a large skillet. Heat a few minutes, if necessary. (If chicken is still warm from its cooking method, 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 with remaining cheese.
• Bake until cheese is melted and the casserole is hot, about 15 to 20 minutes.

GLUTEN-FREE CHEESY CHICKEN ENCHILADA CASSEROLE

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.

CHICKEN ENCHILADA CASSEROLE - GLUTEN FREE

Steps:

• 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.