Chicken Enchilada Casserole - Gluten Free - cooking recipe

Ingredients

1 small onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder (I've substituted taco seasoning before when I was out of chili powder)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup diced tomato
1 (10 ounce) can tomato sauce
1 tablespoon cilantro, chopped (optional)
3 cups cooked chicken, boned, shredded
1 tablespoon lime juice
1 (16 ounce) jar salsa
10 corn tortillas
8 ounces shredded cheese (Monterey Jack, cheddar, or a Mexican blend your preference)
sour cream, jalapenos, and cilantro for garnish (optional)

Preparation

Preheat oven to 350 degrees F. Coat a large, deep skillet with little bit of oil; heat over medium heat. Add onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, about 3 minutes. Add one cup of tomatoes, tomato sauce, and cilantro (if used). Cook 5 minutes.
Dump shredded chicken over tomato mixture in skillet. Spoon lime juice over chicken. Stir chicken and lime juice into tomato mixture. Heat a few minutes, if necessary. (If chicken is still warm from cooking, you will not need to heat more.)
Spread one half of the jar of salsa in an ungreased 9″ x 13\" baking dish; top with 5 tortillas (break into pieces as needed to mostly cover salsa).
Top with chicken mixture; sprinkle with half of the cheese.
Top with remaining tortillas. Spread with remaining salsa; sprinkle w/remaining cheese.
Bake until cheese is melted and casserole is hot, about 15 to 20 minutes.
Adapted from Valerie and Woman's World.