AuthorE. Gluten
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Yields1 Serving
 4 (8 oz Can) Tomato Sauce
 1 (14 oz Can) Diced Tomatoes
 12 tbsp Chili Powder
 1 tsp Onion Powder
 ½ tsp Garlic Powder
 2 Chicken Breasts, cooked and shredded
 34 cups Shredded Cheddar Cheese
 1 (Can) Black Olives, diced
1

Preheat oven to 375°

2

In a large bowl, combine all ingredients except for 1/2 c. cheese and 1/2 c. olives. Pour into a 9 x 13 baking dish. Top with remaining cheese and olives.

3

Bake at 375° for 30 - 40 minutes, until sauce is bubbling and hot. Serve.

Ingredients

 4 (8 oz Can) Tomato Sauce
 1 (14 oz Can) Diced Tomatoes
 12 tbsp Chili Powder
 1 tsp Onion Powder
 ½ tsp Garlic Powder
 2 Chicken Breasts, cooked and shredded
 34 cups Shredded Cheddar Cheese
 1 (Can) Black Olives, diced

Directions

1

Preheat oven to 375°

2

In a large bowl, combine all ingredients except for 1/2 c. cheese and 1/2 c. olives. Pour into a 9 x 13 baking dish. Top with remaining cheese and olives.

3

Bake at 375° for 30 - 40 minutes, until sauce is bubbling and hot. Serve.

Gluten Free Chicken Enchiladas