Bootcamp Jess & Co Recipe of the Day

Chicked Enchilada Casserole **Gluten Free**

Ingredients:


1 Tbsp olive oil
2 green bell peppers, diced (2 cups)
1 small onion, chopped
2 cloves of garlic, crushed
1 Tbsp chili powder
1 tsp salt
½ tsp black pepper
1 can (14.5 oz.) diced tomatoes
1 small can gluten free tomato sauce
1 jar salsa (16 oz)
1 Tbsp cilantro, chopped
1 whole chicken cooked, boned, shredded (about 3 cups)or you can use boneless, skinless breasts.
1 Tbsp lime juice
6 corn tortillas
1/2 cup low fat shredded cheese (4 oz)
Gluten-free sour cream, jalapenos, cilantro


Directions:


Preheat oven to 350°F.

Saute the peppers, onion, garlic, chili powder, salt and pepper in olive oil. Stir mixture often until softened, about 3 minutes. Add tomatoes, 1 cup salsa, tomato sauce and cilantro. Cook for 5 minutes.

In large bowl combine chicken with lime juice; stir this into the tomato mixture. Spread ½ cup salsa in un-greased 13"x 9" baking dish; top with 3 corn tortillas (break in pieces to fill gaps). Top with chicken mixture; sprinkle with ½ of the cheese. Top with remaining tortillas. Spread with remaining salsa; sprinkle with remaining cheese.

Bake until cheese is melted, 15 minutes. Garnish with sour cream, jalapenos and more cilantro.