A common food we eat here at our house is Chicken Enchiladas, but when I went gluten free flour tortillas were out of the question. I decided to come up with another way to enjoy one of my favorite foods.
2 cups shredded chicken breast (cooked of course)
1 boxes Pacific Natural Foods Cream of Mushroom Soup (2 pictured only 1 used)
1 jar diced green chilis (not pictured)
1/2 cup sour cream3 cups crushed Mission Tortilla Chips
2 cups shredded cheddar cheese (not pictured)
Combine chicken, mushroom soup, green chilis and sour cream in a mixing bowl. Put one layer of crushed chips in the bottom of a deep pie plate or 9X9 pan, cover with chicken mixture and layer of cheddar cheese. Continue layering in this manner until all of your ingredients are used. I try to do 3 layers.
Bake at 350 for 35 to 45 minutes or until golden brown and bubbly.