Monday, December 3, 2007

Chicken Enchilada Casserole

Chicken Enchilada Casserole


2 big chicken breasts
1 can of corn
2 (10 oz.) cans enchilada sauce
1 (4.5 oz.) can chopped green chiles
15 to 20 corn tortillas, cut into 1/2 inch strips
1 cup finely shredded Cheddar cheese

1. Heat oven to 375*F. Spray 8- inch square (2 quart) glass baking dish with nonstick cooking spray. Boil chicken. Shred chicken. Then add corn, enchilada sauce and green chiles: mix well.
2. Spoon 1/4 of chicken mixture into sprayed baking dish. Top with 1/3 of tortilla strips. Repeat layers two times, ending with chicken mixture. Cover with foil.
3. Bake at 375*F for 20 minutes. uncover; sprinkle with cheese. Bake an additional 5 minutes or until casserole is bubbly and cheese is melted.

** What I use: I use La Victoria enchilada sauce and I use one can of red and one can of green sauce mixed together. Also in the middle layer I add a small layer of cheese and then I put some on top.
Submitted by Nicole

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