This is delicious and makes a great freezer meal. I typically use a rotisserie chicken (Sam's Club or Costco rotisserie chickens are gluten free). I get enough meat to make 2 casseroles so I typically bake one for dinner and freeze the other for a simple meal at a later date.
1 rotisserie chicken shredded (use 1/2 the meat and save 1/2 for another purpose or make 2 casseroles)
10 corn tortillas
1 bell pepper, seeds and stem removed, diced
2 cups of grated
1 can of cream of mushroom soup (Pacific Natural Foods sold in organic section for gluten free)
1 can of cream of chicken
soup (Pacific Natural Foods sold in organic section for gluten free)
1 cup of chicken broth
1 can of Ro-Tel tomatoes
1 tsp chile
1 tsp cumin
1 tsp garlic powder
Preheat oven to 350 degrees. Combine soups,
broth, Ro-Tel tomatoes, spices and chicken in sautee pan and heat until well blended and warmed through. Spray a 9x13 casserole dish with non-stick spray and spread thin layer of chicken mixture on bottom. Spread a layer of tortillas on top. Spread half of remaining chicken mixture. Top with 1/2 of cheese. Repeat the 3 layers using remaining chicken and cheese, ending with cheese. Bake for 30 minutes until hot and bubbling.