AuthorE. Gluten
TweetSave
Yields1 Serving
 4 (8 oz Cans) Tomato Sauce
 1 (14 oz Can) Diced Tomatoes
 12 tbsp Chili Powder
 1 tsp Onion Powder
 2 Chicken Breasts
 18 Corn Tortillas, Torn into 1 inch pieces
 34 cups Shredded Cheddar Cheese
 1 (Can) Black Olives, Diced
Garnish With...
 Sour Cream
 Shredded Lettuce
 Diced Tomatoes
 Refried Beans
 Cooked Rice
1

Preheat oven to 375

2

Cook and shred chicken breasts

3

In a large bowl, combine all ingredients except for 1/2 cup cheese and 1/2 cup olives

4

Pour into a 9 x 13 baking dish. Top with remaining cheese and olives.

5

Bake 30-40 minutes, until sauce, is bubbling and hot.

Serve with sour cream, shredded lettuce, diced tomatoes, refried beans, rice, etc.

(Serves 6-8)

Ingredients

 4 (8 oz Cans) Tomato Sauce
 1 (14 oz Can) Diced Tomatoes
 12 tbsp Chili Powder
 1 tsp Onion Powder
 2 Chicken Breasts
 18 Corn Tortillas, Torn into 1 inch pieces
 34 cups Shredded Cheddar Cheese
 1 (Can) Black Olives, Diced
Garnish With...
 Sour Cream
 Shredded Lettuce
 Diced Tomatoes
 Refried Beans
 Cooked Rice

Directions

1

Preheat oven to 375

2

Cook and shred chicken breasts

3

In a large bowl, combine all ingredients except for 1/2 cup cheese and 1/2 cup olives

4

Pour into a 9 x 13 baking dish. Top with remaining cheese and olives.

5

Bake 30-40 minutes, until sauce, is bubbling and hot.

Serve with sour cream, shredded lettuce, diced tomatoes, refried beans, rice, etc.

(Serves 6-8)

Gluten Free Chicken Enchilada Casserole