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Chicken Enchilada Casserole (Gluten-Free)

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.

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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.

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2 Responses:

 
Mary Ann
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said this on
26 Feb 2008 11:26:19 AM PST
Thanks for recipe.

 
JAXthedog in TX
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
23 Jan 2010 2:45:48 PM PST
This was good.
I added refried beans to the layers......add some water or picante sauce to the beans.....then add beans mix to the layers.....
think of it as Mexican lasagna...I didn't have Cilantro....was still good. It's even Better the next day warmed up in the microwave - with more hot sauce on top....and maybe sour cream if you're into that.




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