Chicken Enchilada Casserole

Serves: 6
Total Calories: 495


4 (8-ounce) cans tomato sauce
1 (14-ounce) can diced stewed tomatoes
1 to 2 tablespoon chili powder
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 chicken breasts
18 corn tortillas, torn in 1-inch pieces
3 to 4 cups shredded Cheddar cheese
1 (4 1/2-ounce) can olives, diced
sour cream
shredded lettuce
diced tomato
refried beans
cooked rice


Preheat oven to 375°F.

Cook and shred chicken breasts.

In a large bowl, combine all ingredients except for 1/2 cup cheese and 1/2 cup olives. Pour into a 9 x 13-inch baking dish. Top with remaining cheese and olives.

Bake 30 to 40 minutes, until sauce is bubbling and hot.

Serve with sour cream, shredded lettuce, diced tomatoes, refried beans, rice, etc. Serves 6 to 8.

Nutritional Facts:

Serves: 6
Total Calories: 495
Calories from Fat: 179

This Chicken Enchilada Casserole recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.

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