Enchilada Casserole

Serves 4

-2 chicken breasts, cut up and cooked (or use rotisserie chicken which is what I always do! COSTCO's rotisserie chicken is gluten free) You can also use ground beef or this shredded pork instead of chicken.
-Enchilada sauce (MCKORMICK ENCHILADA SAUCE packet is gluten free....this is the only gluten free enchilada sauce I have found so far)
-1/2 cup sour cream (KNUDSEN and DAISY are gluten free)
-corn tortillas
-2 1/2 cups cheddar cheese


Directions:
Mix cooked chicken pieces in a bowl with the sour cream and 1/4 cup enchilada sauce.

In a greased, square baking dish, spoon a few spoonfuls of enchilada sauce so it covers the bottom of dish. Then lay corn tortillas in one layer across the bottom of the dish (you may have to break the tortillas in half and quarters to make it all fit). Next spoon some more of the enchilada sauce over the corn tortillas so they are completely covered (no dry spots). Pour chicken mixture over top and spread out in an even layer. Add a layer of cheese. Put another layer of corn tortillas on top of this. Spoon some more enchilada sauce and spread so that the tortillas are completely covered. Add a layer of cheese. Add one more layer of tortillas and cover again with plenty of enchilada sauce. Top with cheese and bake at 375 degrees for about 20 minutes or until cheese is bubbly.

I usually serve this with refried beans (OLD EL PASO, SAFEWAY brand, and AMY'S KITCHEN brand are gluten free) and Spanish rice (ZATARAN'S, MAHATMA, and OLD EL PASO mixes are gluten free).

You can double this recipe and make in a larger baking dish to feed more people.