Print

Gluten-Free Cheesy Chicken Enchilada Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

  • 2 cups chopped cooked gluten-free chicken breast
  • 1 can (14.5 oz) stewed diced tomatoes with jalape?os, drained
  • 1 can (15 oz) black beans, drained, rinsed
  • 1 tablespoon chopped seeded jalape?o chile
  • 1 teaspoon chile powder
  • 1/2 teaspoon dried oregano leaves
  • 1 can (18.5 oz) Progresso™ Traditional chicken cheese enchilada flavor soup
  • 8 gluten-free corn tortillas (6 inch), cut into fourths
  • 2 cups gluten-free shredded Mexican cheese blend (8 oz)
  • 2 cups gluten-free corn tortilla chips, coarsely crushed

Instructions

  1. Heat oven to 375°F. Grease 13×9-inch (3-quart) baking dish. In medium bowl, mix chicken, tomatoes, beans, jalape?o chile, spices and 1 cup of the soup.
  2. 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.
  3. 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.

Find it online: https://legenrecipes.com/recipe/gluten-free-cheesy-chicken-enchilada-casserole/