While shopping in my local market, I found Dr. McDougall's Vegetarian Tortilla Soup Mix. On the back, it gives a recipe for Tortilla Casserole.
The recipe sounded good, but it needed more flavor. This recipe can be altered in many different ways. So here is what I did:
1 Package Dr. McDougall's Tortilla Soup Mix Pouch
4 Cups Water (I used gluten-free chicken broth)
1 14 oz Can Stewed Tomatoes (with liquid)
1 Cup uncooked white rice (To use brown rice, substitute 4 cups previously cooked brown rice for 1 cup uncooked white rice)
1 Small Onion
1 Garlic clove, minced
Raw chicken meat (I like to chicken breasts with rib meat and use the rib meat for this dish)
Seasonings: (Use what you like)
Red Pepper Flakes
Shredded Sharp Cheddar Cheese
Preheat oven to 450 degrees. Pour dry soup mix into a 3 quart casserole dish. Add water, stewed tomatoes (with liquid), rice, onions, garlic, chicken, and seasonings. Stir. Place casserole uncovered in oven for 20 minutes. Remove from oven. Cover loosely with foil and bake an additional 25 minutes. With ten minutes left, spinkle on cheese. Use as little or as much cheese as you like. Let cool a few minutes before serving. Right as I was serving, I squeezed some fresh lime juice and placed some cilantro on top.
This recipe makes about 8 servings. I had a lot of leftovers.