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Chicken Enchilada Casserole (Gluten Free) Recipe

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This recipe for Chicken Enchilada Casserole (Gluten Free) is from The Kelley Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. chicken strips
1 medium onion, chopped
1 T. vegetable oil
1 C. tortilla chips, broken
1 can Rotel
1 (15 ounce) can chicken broth
1 8 oz. can chopped green chilies
2 cloves garlic, finely chopped
1 C. sour cream
1½-2 C. grated Monterey jack or Mexican blend cheese
Directions:
Directions:
Place broken tortilla chips in greased 9X13 pan. In large skillet, cook chicken and onion in oil over medium-high heat until chicken is just done. Pour chicken mixture over chips. Place chicken broth, Rotel, Green Chilies, and garlic in skillet and bring to a boil, stirring frequently. Remove from heat; stir in sour cream; pour sauce evenly over chicken. Bake at 350° for 10 minutes, top with cheese and bake for 10 more minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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