Enchilada Casserole (GF Option)

Ingredients

• 1 1/2 cups cooked & shredded meat such as chicken, turkey or pulled pork
• 1 cup finely chopped yellow onion
• 1 clove garlic, minced
• 1 2/3 cups homemade enchilada sauce
• 1/3 cup cultured sour cream
• 1/2 cup sliced black olives
• 1 1/2 cup cooked soaked pinto beans (I use crockpot pinto beans)
• 2 1/2 cups grassfed or raw cheddar cheese, grated
• 4 gluten-free tortillas

Instructions

1. Preheat oven to 350 degrees. Oil an 8x8-inch baking dish and add a very thin layer of enchilada sauce to bottom of dish.
2. In a large skillet, over medium-high heat, add about a tablespoon of oil, garlic and onions, Sauté until golden brown and soft.
3. Add the precooked meat, olives, beans, sour cream and remaining enchilada sauce. Reduce heat and allow to simmer for 10 minutes.
4. Then, layer the casserole in your baking dish as follows: tortilla, meat-sauce mixture, shredded cheese, tortilla, etc. ending with a layer of cheese.
5. Cover and bake for approximately 30 minutes until heated through.
6. Allow to sit for 10 minutes before serving. (Recipe inspired by Passionate Homemaking.)