Chicken Enchilada Casserole
Yield: 4-6 servings
Cook Time: 35-45 minutes
Tips: May be made with white or dark chicken meat, or a combination of both. May also be made with turkey.
Suggestion: Delicious served with a dollop of sour cream and a leafy green salad.
Ingredients
- 12 corn tortillas, cut in half
- 2-3 cups cooked and shredded or cubed chicken (or turkey)
- 8 oz. cheddar cheese, grated
- 1 19-oz. can green enchilada sauce
Directions
Spray the bottom of a 9x9-inch casserole dish with non-stick cooking spray. Preheat oven to 350° F.
Lne prepared casserole dish with 4 tortilla halves. Spread half of the shredded (or cubed) chicken over the tortillas. Sprinkle evenly with one-third of the grated cheese, then top with one-third of the sauce. Repeat process to form a second layer. Top with an additional layer of tortillas, the last third of the sauce and the last third of the cheese.
Lne prepared casserole dish with 4 tortilla halves. Spread half of the shredded (or cubed) chicken over the tortillas. Sprinkle evenly with one-third of the grated cheese, then top with one-third of the sauce. Repeat process to form a second layer. Top with an additional layer of tortillas, the last third of the sauce and the last third of the cheese.
Bake for 35-45 minutes, or until heated completely through. Serve immediately.