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)
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.