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Chicken Enchilada Casserole (Gluten-Free)
http://www.celiac.com/articles/942/1/Chicken-Enchilada-Casserole-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Valerie Wells. 2 green bell peppers, diced (2 cups) 1 small onion, c

This recipe comes to us from Valerie Wells.

2 green bell peppers, diced (2 cups)
1 small onion, chopped
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon black pepper
1 can (14.5 oz.) diced tomatoes
1 small can gluten free tomato sauce
1 tablespoon cilantro, chopped
1 whole chicken cooked, boned, shredded (about 3 cups)
1 tablespoon lime juice
1 jar salsa (16 oz)
6 corn tortillas
1 cup shredded Monterey Jack cheese (4 oz)

Gluten-free sour cream, jalapenos, cilantro

Preheat oven to 350F. Coat a large skillet with oil; heat over medium heat. Add peppers, onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, about 3 minutes. Add tomatoes, 1 cup, tomato sauce and cilantro. Cook for 5 minutes.

In large bowl combine chicken with lime juice; stir in tomato mixture. Spread ½ cup salsa in un-greased 13"x 9" baking dish; top with 3 corn tortillas (break in pieces to fill gaps). Top with chicken mixture; sprinkle with ½ cup cheese. Top with remaining tortillas. Spread with remaining salsa; sprinkle with remaining cheese.

Bake until cheese is melted, 15 minutes. Garnish with sour cream, jalapenos and more cilantro.

Serves 6. Kitchen time 35 minutes.