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	<title>gfe--gluten free easily &#187; leftovers</title>
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	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<title>Top 10 GFE Recipe Posts, Plus Honorable Mentions and Sharing</title>
		<link>http://glutenfreeeasily.com/top-10-gfe-recipe-posts-2010/</link>
		<comments>http://glutenfreeeasily.com/top-10-gfe-recipe-posts-2010/#comments</comments>
		<pubDate>Sat, 08 Jan 2011 15:55:30 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
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		<description><![CDATA[This post is linked to Slightly Indulgent Tuesdays. So maybe you’re thinking that Top 10 posts are soooo &#8220;last year.&#8221; After all, it’s 2011 now, right? In fact, Jeanne (The Art of Gluten-Free Baking) and I tweeted on this topic the other night. But I stated the other day that we’ll be kicking off this year [...]]]></description>
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		<slash:comments>87</slash:comments>
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		<title>Chicken (or Turkey) Enchilada Casserole &amp; Some Non-Standard Symptoms of Celiac</title>
		<link>http://glutenfreeeasily.com/chicken-enchilada-casserole/</link>
		<comments>http://glutenfreeeasily.com/chicken-enchilada-casserole/#comments</comments>
		<pubDate>Wed, 03 Feb 2010 05:26:30 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[chicken]]></category>
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		<category><![CDATA[What can I eat ...]]></category>
		<category><![CDATA[casserole]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[Thanksgiving leftovers]]></category>

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		<description><![CDATA[Chicken (or Turkey) Enchilada Casserole 

1 small onion, chopped
2 cloves garlic, minced
1 Tbs. chili powder (I’ve substituted taco seasoning before when I was out of chili powder)
1 tsp. salt
1/2 tsp. black pepper
1 cup diced tomatoes
1 small can tomato sauce
1 Tbs. cilantro, chopped (optional—I add when I have it on hand)
3 cups chicken cooked, boned, shredded
1 tbsp lime juice
1 jar salsa (16 oz) (whatever hotness you prefer---mild worked well for us)
10 corn tortillas (ensure they are gluten free)
8 oz shredded cheese (dairy or non-dairy: Monterey Jack, cheddar, or a Mexican blend; Daiya cheddar---your preference; read labels to ensure gluten-free status)

Sour cream, jalapenos, and cilantro for garnish (optional)

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

Shirley’s Notes: I usually use three boneless chicken breasts that I have cooked in my slow cooker in one cup of chicken broth made from bouillon. Slow-cooked chicken breasts shred easily. Leftover chicken or turkey (great way to use leftovers from my special turkey breast or any Thanksgiving turkey), gluten-free rotisserie chicken, etc., may also be used. Like most casseroles, this dish is one that is flexible. You can skip the tomato sauce and add a whole can of diced tomatoes versus just a cup. (You might have to cook the mixture “down” a bit more in the skillet if you do so.) You can spice it up by using diced tomatoes with green chiles, adding more chili powder, adding chipotle powder, and so forth. Some friends like making this dish using ground beef. Personally, I really prefer this dish with chicken or turkey, but feel free to experiment. Eight ounces is not a huge amount of cheese for a casserole this size, but cheddar cheese appears like more than is actually there because of its rich color. That can be a good thing for the cheese fanatics. I often use more cheese for topping (than I do when sprinkling over the chicken mixture), just so I get that visual appeal.]]></description>
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		<slash:comments>83</slash:comments>
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		<title>Recycled Food&#8211;Croutons (Gluten Free, Dairy Free)</title>
		<link>http://glutenfreeeasily.com/recycled-food-croutons/</link>
		<comments>http://glutenfreeeasily.com/recycled-food-croutons/#comments</comments>
		<pubDate>Tue, 12 Jan 2010 02:57:49 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
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		<category><![CDATA[Thanksgiving]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3466</guid>
		<description><![CDATA[This post is linked to Slightly Indulgent Tuesdays, What can I eat that’s gluten free?, and Tempt My Tummy Tuesdays. I hate to waste food, but sometimes I do … and then I feel badly. I’m thrilled food that I can’t use any other way (sharing with co-workers, relatives, etc.) can even be made into bird or [...]]]></description>
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		<slash:comments>31</slash:comments>
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