chicken enchilada casserole


8 6" corn tortillas


1 14.5-ounce can no-salt added diced tomatoes

1 8-ounce can no-salt added tomato sauce

1/4 tsp salt (only include if the above 2 items are no salt added)

1/2 Tbsp chili powder

1 tsp cumin

1/8 tsp garlic powder (low FODMAPers can omit this)

Chicken Mixture

1.5 cups shredded cooked chicken

1 cup refried beans

3/4 cup cheddar cheese


Preheat oven to 350 degrees F. Mix the sauce ingredients.  In a separate bowl, combine the chicken, refried beans, and cheese. Spray a 9x9" baking dish with cooking spray.  Cut the corn tortillas into quarters.  Spread some sauce in the bottom of the dish just enough for a thin layer to cover.  Make a layer of tortillas using 4 of the tortillas, cut into pieces.  Spread the chicken mixture over the tortillas.  Pour no more than half of the remaining sauce over the chicken mixture.  Make another layer of tortillas using the remaining 4 tortillas, cut into quarters. Pour the remaining sauce over the tortillas. Bake uncovered for 20-30 minutes.