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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