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Gluten-Free Cheesy Chicken Enchilada Casserole
Gluten-Free Cheesy Chicken Enchilada Casserole
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Prep Time:
10 minutes
Total Time:
30 minutes
Easy gluten-free cheesy enchilada casserole - perfect for potlucks!
Ingredients:
  • 2 cups chopped cooked gluten-free chicken breast
  • 1 can (14.5 oz) stewed diced tomatoes with jalapeños, drained
  • 1 can (15 oz) black beans, drained, rinsed
  • 1 tablespoon chopped seeded jalapeño 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:
  • Preheat oven to 375°F and generously grease a 13x9-inch (3-quart) baking dish. In a medium bowl, combine chicken, tomatoes, beans, jalapeño chile, spices, and 1 cup of the soup.
  • Spread the rest of the soup in the baking dish. Layer half of the tortillas, half of the chicken mixture, and one-third of the cheese on top. Repeat the layers and bake for around 20 minutes until the cheese is melted.
  • Sprinkle chips and remaining cheese on top of casserole. Bake until cheese is melted, about 5 minutes. Allow to rest for 10 minutes before serving.

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