CASSEROLES GLUTEN FREE RECIPES

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GLUTEN-FREE CHEESY CHICKEN ENCHILADA CASSEROLE RECIPE ...



Gluten-Free Cheesy Chicken Enchilada Casserole Recipe ... image

Cheesy enchiladas just got easier in this quick gluten-free casserole. A new go-to dish for your next potluck.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 10

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

Steps:

  • Heat oven to 375°F. Grease 13x9-inch (3-quart) baking dish. In medium bowl, mix chicken, tomatoes, beans, jalapeño chile, spices and 1 cup of the soup.
  • 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.
  • 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.

Nutrition Facts : Calories 410 , CarbohydrateContent 35 g, CholesterolContent 65 mg, FatContent 2 , FiberContent 5 g, ProteinContent 24 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 740 mg, SugarContent 0 g, TransFatContent 0 g

GLUTEN-FREE CHEESY CHICKEN ENCHILADA CASSEROLE RECIPE ...



Gluten-Free Cheesy Chicken Enchilada Casserole Recipe ... image

Cheesy enchiladas just got easier in this quick gluten-free casserole. A new go-to dish for your next potluck.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 10

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

Steps:

  • Heat oven to 375°F. Grease 13x9-inch (3-quart) baking dish. In medium bowl, mix chicken, tomatoes, beans, jalapeño chile, spices and 1 cup of the soup.
  • 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.
  • 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.

Nutrition Facts : Calories 410 , CarbohydrateContent 35 g, CholesterolContent 65 mg, FatContent 2 , FiberContent 5 g, ProteinContent 24 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 740 mg, SugarContent 0 g, TransFatContent 0 g

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