Chicken Enchilada Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe was featured in an email from the Best of Spark People. This dish is slightly different from the other recipes on Zaar and it only has 5 ingredients. Ingredients:
3 lbs boneless skinless chicken breasts |
18 corn tortillas, medium |
3 cups enchilada sauce |
5 cups colby-monterey jack cheese, shredded |
1 cup onion |
Directions:
1. Preheat oven to 350 degrees.
2. Boil the chicken in water until done. Drain & chop into small pieces.
3. Chop onion.
4. Spray a 13x9 pan with cooking spray.
5. Dip tortillas in the enchilada sauce one at a time, making sure they are completely covered with sauce.
6. Layer covered tortillas in the bottom of the pan, it should take six.
7. Add a layer of chicken, onion & cheese. You don't want the tortillas to be completely covered with any one of the ingredients but you should put about half of the chicken & onion & about 1/3 of the cheese.
8. Add a another layer of the tortillas dipped in sauce.
9. Press down gently all over the pan.
10. Add the remaining chicken, onion and cheese mixture.
11. Add remaining layer of tortillas dipped in sauce & press down gently again all over the pan.
12. Add the remaining cheese on the top.
13. Bake for 30-45 minutes, until cheese is bubbly, starting to brown and the casserole is hot all the way through.
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