Gluten-Free Chicken Enchilada Casserole (with Turkey or Beef Option)

small onion, chopped

garlic, minced

chili powder (I’ve substituted taco seasoning before when I was out of chili powder)

salt

black pepper

diced tomatoes

small can tomato sauce

cilantro, chopped (optional—I add when I have it on hand)

chicken cooked, boned, shredded (see notes)

lime juice

jar salsa (16 oz) (whatever hotness you prefer---mild worked well for us)

corn tortillas (ensure they are gluten free)

shredded cheese (dairy or non-dairy: Monterey Jack, cheddar, or a Mexican blend; Daiya cheddar---your preference; read labels to ensure gluten-free status)