GLUTEN-FREE CHEESY CHICKEN ENCHILADA CASSEROLE

Gluten-Free Cheesy Chicken Enchilada Casserole image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

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, Carbohydrate 35 g, Cholesterol 65 mg, Fat 2, Fiber 5 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 0 g, TransFat 0 g