Chicken Enchilada Casserole |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Tuttorosso web recipe cookbook! Ingredients:
2 boneless skinless chicken breasts, cooked and shredded |
2 tablespoons vegetable oil |
1 onion, chopped |
1 (28 ounce) can tuttorosso new world style diced tomatoes in tomato juice |
1 cup tuttorosso new world style tomato sauce |
1 (1 1/4 ounce) package taco seasoning mix |
1/2 teaspoon garlic powder |
1/4 cup chopped fresh parsley |
1 (6 ounce) package corn tortillas |
1 (3 7/8 ounce) can sliced black olives |
2 cups shredded monterey jack cheese |
Directions:
1. •Preheat oven to 350o F. Option: Cook chicken breast in skillet with small amount of water, until tender; 15 minutes, allow chicken to cool before shredding.
2. •Heat oil in a large skillet and add onion; sauté until tender. Add TUTTOROSSO® NEW WORLD STYLE DICED TOMATOES in tomato juice, TUTTOROSSO® TOMATO SAUCE, taco seasoning, garlic powder and parsley; blend together. Bring to a boil; reduce heat and simmer, uncovered, for 15 minutes.
3. •Place 1/3 of corn tortillas in the bottom of 9x13x2 inch baking dish. Pour 1/3 of meat mixture over tortillas and layer with 1/3 of olives and 1/3 of cheese. Repeat these layers two more times, ending with cheese. Bake uncovered for 30 to 40 minutes.
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