Name: Gluten Free Chicken Enchilada Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 6 to 8 servings
Ingredients: Vegetable oil; 1 cup (4 oz) grated cheddar cheese; 1 cup (4 oz) grated Monterey Jack; 1 medium onion, diced; 2 carrots, chopped; 2 (10-3/4 oz) cans cream of chicken soup (for gluten-free, make the homemade version below); 1 cup chicken broth; 1 (14.5 oz) can (2 cups) chopped tomatoes, strained; 1/4 cup finely chopped cilantro leaves or parsley; 3 tbsp chopped mild green chiles; 2 tsp chili powder; 1 tsp kosher or fine sea salt; 1/2 tsp freshly ground black powder; 1/2 tsp ground cumin; 1/2 garlic clove, peeled and minced; 18 (8-inch) corn tortillas, torn or cut into bite-sized pieces (gluten-free if needed); 1 (3 lb) roasted chicken, deboned and chopped; Sour cream; Minced chives or green onions; Chopped cilantro or parsley; Corn Nuts; Salsa