Chicken Enchilada Casserole - Gluten Free

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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 13â€? 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.