Smokey Chicken Casserole

   Casseroles are normally a pretty cheap and easy way to feed a family, right? But when you add in allergies

 to every processed "easy" food item it becomes right next to impossible. When my kiddos were both tiny I

gave up on casseroles because the time and hands necessary to their creation were things I couldn't invest.

   But,  now that they are more independent, and I am learning my way around the allergen free kitchen, I am

giving casseroles another try. This one was a result of the need to empty the fridge and stretch the budget :)

It turned out great and is now a family favorite!


     This recipie calls for a 9x13, so if you are using a smaller pan just half the ingredients. You can also use turkey, or pulled pork if you can't tolerate chicken or add in more kinds of bean to make it vegan.

Smokey Chicken Casserole
3 chicken breasts, cooked and shredded. (I put a bunch of chicken in the crock pot at the beginning of the week and then shred it up and use it in different meals)

2 cans black beans, do not drain!

3lbs sweet potatoes cooked and mashed

2 packaged of either Udies plain tortillas or brown rice tortillas, or quinoa if you can find those.

2 cans diced tomatoes and 1 spoonful of diced green chilies

2 cups allergen free cheese of choice

a. Mash sweet potatoes and add in brown sugar, cinnamon, and paprika to taste.
b. Lightly smash black beans and add in cumin, onion powder, white pepper and chipotle    pepper to taste
c. To shredded chicken add, cayenne pepper, garlic powder, paprika and white pepper in SMALL amounts, to taste.
d. Pour diced tomatoes into bowl and add green chilies.
e. In casserole pan lay down a layer of tortillas, mashed sweet potatoes, beans and then chicken. Repeat process. Then add the final layer of tortillas
f. Pour the tomato and chili mixture over all and top with cheese if desired.
g. Bake at 350 until bubbly and cheese has melted.