Gluten-Free Chicken Enchilada Casserole

Ingredients

• 2 lb Chicken breasts
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Chili powder
• 1 tsp Cumin
• 1/2 tsp Oregano
• 6 oz Tomato paste
• 2 cups Chicken broth
• 12 tortillas Corn tortillas
• 2 cups Shredded cheddar cheese
• 1 cup Sour cream
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Place the 2 lb chicken breasts in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until the chicken is cooked through. Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken using two forks.
3. 3In a large skillet, heat the 2 tbsp olive oil over medium heat. Add the 1 medium onion, chopped, and the 3 cloves garlic, minced. Cook, stirring often, for 5-7 minutes, or until the onion is softened and translucent.
4. 4Stir in the 2 tbsp chili powder, 1 tsp cumin, and 1/2 tsp oregano. Cook for 1 minute, stirring constantly, until fragrant. Add the 6 oz tomato paste and stir to combine. Gradually whisk in the 2 cups chicken broth. Bring the mixture to a simmer over medium heat, then reduce heat to low and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5Season the enchilada sauce with the 1/2 tsp salt and 1/4 tsp black pepper. Taste and add more if needed.
6. 6Spread a thin layer of the enchilada sauce on the bottom of a 9x13 inch baking dish. Arrange 4 corn tortillas in a single layer over the sauce, overlapping slightly if needed. Top the tortillas with one-third of the shredded chicken, one-third of the remaining enchilada sauce, and one-third of the 2 cups shredded cheddar cheese. Repeat these layers two more times, ending with a layer of sauce and cheese.
7. 7Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
8. 8Let the casserole cool for 10 minutes before serving. This allows the layers to set and makes it easier to serve. Serve topped with the 1 cup sour cream.

Substitutions

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