Gluten Free Chicken Enchilada Casserole

I love chicken enchiladas, but the work of putting them all together exhausts me. haha! I love turning them into a casserole which speeds assembly time up greatly!

We try to limit dairy, but in this recipe I went ahead and used lactose free sour cream and a cheddar/pepper jack mixture. If I was going dairy free I'd omit the sour cream and use a vegan cheese option.

Chicken Enchilada Casserole

1 yellow onion, chopped

1 can of mild green chiles

1 bell pepper (color of your choice) chopped

¾ C of frozen corn

½ C Sour Cream

2 C shredded cheese

12 oz salsa verde

1 package Frontera Green Chile Enchilada Sauce

1 tsp cumin

½ tsp oregano

½ tsp salt (add more to taste)

½ tsp garlic powder

Handful of chopped cilantro

1 package of tortillas of choice (We love Siete foodscassava tortillas)

Preheat oven to 375 degrees. In a skillet add 2 tbsp of oilof choice, sauté onion and pepper until softened. Add frozen corn and cookuntil corn is soft. Add chicken to pan and seasonings (cumin, oregano, salt,and garlic powder). Cook for about 3-5 minutes. Add sour cream, ½ cup of salsaverde, and ¾ of the cilantro. Cook for an additional 3-5 minutes.

Assemble pan. Spread ¾ C of salsa verde on bottom of pan.Place 1 layer of tortillas on bottom. Spread ½ the meat and veggie mixture ontop of tortillas. Spread a thin layer of enchilada mix on top and next add athin layer of cheese. Repeat second layer as the first ending with the rest ofthe enchilada sauce and cheese. Sprinkle remaining cilantro on top and bake for40-45 minutes until cheese in melted and heated through.