Gluten-Free Chicken Enchilada Casserole

Ingredients

• 3 cups Cooked Chicken Breast
• 12 each Corn Tortillas
• about 790 g Enchilada Sauce
• 2 cups Shredded Cheddar Cheese
• 1 cup Diced Onion
• 1 cup Diced Green Bell Pepper
• 0.5 cup Black Olives
• 0.5 cup Sour Cream

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2In a large bowl, combine the 3 cups of Cooked Chicken Breast, 1 cup of Diced Onion, and 1 cup of Diced Green Bell Pepper. Stir these ingredients together until they are evenly mixed.
3. 3Pour 0.5 cup of the about 790 g Enchilada Sauce into a 22.86 × 33.02 cm baking dish and spread it evenly across the bottom. Pour the remaining about 680 g of Enchilada Sauce into a shallow bowl or dish for dipping.
4. 4Take one of the 12 Corn Tortillas and dip it into the enchilada sauce in the shallow bowl, coating both sides lightly to soften it. Place a portion of the chicken mixture from the large bowl onto the dipped tortilla, then roll the tortilla tightly. Place the rolled tortilla, seam-side down, into the prepared 22.86 × 33.02 cm baking dish, and repeat this process with the remaining 11 Corn Tortillas and chicken mixture, arranging them in a single layer.
5. 5Pour any remaining enchilada sauce from the shallow bowl over the rolled tortillas in the baking dish. Evenly sprinkle the 2 cups of Shredded Cheddar Cheese over the top. Bake in the preheated oven at 190°C for 25 to 30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
6. 6Remove the casserole from the oven. Evenly sprinkle the 0.5 cup of Black Olives over the top. Serve the casserole with the 0.5 cup of Sour Cream on the side.

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