FINALLY!!!!! Here we go with the BETTY CROCKER CHICKEN ENCHILADA CASSEROLE! We talked about doing it GLUTEN FREE and we did it as much as possible. We purchased all GLUTEN FREE items that the recipe called for with the exception of the Mexican Blend Cheese. Take a look at our latest COOK WITH ME and see what you think and let us know if you plan on trying it out yourself.

STAY TUNED FOR DANNY'S BLEND WITH ME TOMORROW!!!!!

BETTY CROCKER CHEESY CHICKEN ENCHILADA CASSEROLE RECIPE: https://www.bettycrocker.com/recipes/...

Ingredients

*2cups chopped cooked gluten-free chicken breast SAVE $
*1can (14.5 oz) stewed diced tomatoes with jalapeños, drained
*1can (15 oz) black beans, drained, rinsed
*1tablespoon chopped seeded jalapeño chile
*1teaspoon chile powder
*1/2teaspoon dried oregano leaves
*1can (18.5 oz) Progresso™ Traditional chicken cheese enchilada flavor soup
*8gluten-free corn tortillas (6 inch), cut into fourths SAVE $
*2cups gluten-free shredded Mexican cheese blend (8 oz)
*2cups gluten-free corn tortilla chips, coarsely crushed SAVE $

Steps
1Heat oven to 375°F. Grease 13x9-inch (3-quart) baking dish. In medium bowl, mix chicken, tomatoes, beans, jalapeño chile, spices and 1 cup of the soup.

2Pour remaining soup in baking dish. Top with half of the tortillas, half of the chicken mixture and one-third of the cheese. Repeat layers. Bake about 20 minutes or until cheese is melted.

3Top casserole with chips and remaining third of cheese. Return to oven to melt cheese, about 5 minutes longer. Let stand about 10 minutes before cutting.

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PO BOX 20224
Las Vegas, NV 89121

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