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

Preheat oven to 350°.

2

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

3

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.

4

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

Ingredients

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

Directions

1

Preheat oven to 350°.

2

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

3

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.

4

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

Gluten Free White Sauce Enchiladas