AuthorE. Gluten
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Yields1 Serving
 ½ Sweet Onion, diced
 1 Chicken Breast, cooked and diced
 2 Recipes Cream of Chicken Soup
 1 (4 oz Can) Green Chilies, diced
 1 pt Sour Cream
 12 Corn Tortillas or 1 Recipe GF Flour Tortillas
 3 cups Shredded Cheddar Cheese
 1 (Canned) Black Olives, sliced
1

Sauté onion until tender. Add chicken, soup, and chilies. Remove from heat and stir in sour cream.

2

Cut tortillas into 1 inch pieces. Add tortillas to soup mixture, along with 2 c. of the cheese and half of the olives. Mix well.

3

Pour into a 9 x 13 pan. Sprinkle with remaining cheese and olives. Cover with foil. Bake at 350° for 30 - 45 minutes (until cheese is lightly browned and casserole is bubbling).

Ingredients

 ½ Sweet Onion, diced
 1 Chicken Breast, cooked and diced
 2 Recipes Cream of Chicken Soup
 1 (4 oz Can) Green Chilies, diced
 1 pt Sour Cream
 12 Corn Tortillas or 1 Recipe GF Flour Tortillas
 3 cups Shredded Cheddar Cheese
 1 (Canned) Black Olives, sliced

Directions

1

Sauté onion until tender. Add chicken, soup, and chilies. Remove from heat and stir in sour cream.

2

Cut tortillas into 1 inch pieces. Add tortillas to soup mixture, along with 2 c. of the cheese and half of the olives. Mix well.

3

Pour into a 9 x 13 pan. Sprinkle with remaining cheese and olives. Cover with foil. Bake at 350° for 30 - 45 minutes (until cheese is lightly browned and casserole is bubbling).

Gluten Free Enchilada Casserole