• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 8
    OK

    Chicken Enchilada Casserole

    Corn tortillas layered with a spicy tomato puree, shredded chicken and melted cheese make this Chicken Enchilada Casserole a real crowd pleaser.


    Ingredients
    *
    PAM Original No-Stick Cooking Spray
    2
    tablespoons
    vegetable oil
    1
    cup
    onion, chopped
    2
    cloves
    garlic, minced
    1
    29 ounce can tomato puree
    1
    tablespoon
    chili powder
    3/4
    teaspoon
    salt
    3/4
    teaspoon
    ground black pepper
    12
    corn tortillas
    4
    cups
    chicken, cooked and shredded
    3
    cups
    cheddar and monterey jack cheese, shredded
    Directions
    Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray; set aside. Heat oil in medium saucepan over medium heat. Add onion and garlic; cook and stir 5 minutes or until onion is crisp-tender.
    Stir in tomato puree, chili powder, salt and pepper. Reduce heat to low; simmer 10 minutes, stirring occasionally.
    Layer 4 tortillas, half of the chicken, 2/3 cup cheese and 1/4 of the sauce in prepared dish. Repeat layers. Top with remaining 4 tortillas, remaining sauce and remaining 2/3 cup cheese. Cover with aluminum foil.
    Bake 30 minutes. Uncover; bake 5 minutes more. Cut into 8 pieces.

    The base number of servings for this recipe is 8
    OK

    Categories 

    ChickenClassicEasy

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