Chicken Enchilada Casserole (Gluten Free)
1 large chicken breast, 1 can Rotel. Quick Cooker "Chicken" setting.
1
Shred chicken with Mix 'N Chop. Add 1 can drained black beans, 1 tsp cumin, 1/2 TBSP chili powder, & salt to taste.
2
Cut 2 corn tortillas in half, and arrange in 9x9 pan
3
Layer 1/3 of Chicken mixture over tortillas
4
Dot with 3 TBSP sour cream. Gently spread over chicken mixture.
5
Spoon 1/3 can enchilada sauce (gluten free) over sour cream
6
Cut and layer 2 more corn tortillas
7
Add 1/3 chicken mixture
8
Dot with sour cream, spread over chicken mixture, then spoon over 1/3 can enchilada sauce.
9
Last layer of tortillas! I added one extra in the middle.
10
This time, spread sour cream over tortillas.
11
Top with remainder of enchilada sauce.
12
Top with remainder of chicken mix.
13
Top with 1 1/2 cups shredded cheddar cheese. Bake 20-25 minutes
14
Until cheese is melted and browning at edges.
15
Serves 6
16
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