Serves: 6
Total Calories: 495
Preheat oven to 375°F.
Cook and shred chicken breasts.
In a large bowl, combine all ingredients except for 1/2 cup cheese and 1/2 cup olives. Pour into a 9 x 13-inch baking dish. Top with remaining cheese and olives.
Bake 30 to 40 minutes, until sauce is bubbling and hot.
Serve with sour cream, shredded lettuce, diced tomatoes, refried beans, rice, etc. Serves 6 to 8.
This Chicken Enchilada Casserole recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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