October 6, 2011

Chicken Enchilada Casserole

Makes 8 Servings

1 lb - Boneless skinless chicken breasts
1 can (4.5oz) - Green chile's
1 1/2 cups - Monterey Cheese, shredded
1 1/2 cups - Colby Cheese, shredded
1 cup - Light Sour Cream
1 can (10oz) - Red Enchilada Sauce
1 can (16oz) - Fat Free Refried Beans
4 - Green Onions, sliced
1 cup - Lettuce, shredded
1 cup - Pico De Gallo or 1 can Rotel
1 pkg - Fajita Tortillas
1/4 cup - Sweet Onion, chopped
1 - Jalapeno (optional), finely chopped
Salt and Pepper

Preheat oven to 350 degrees.

1. On a cookie sheet lined with foil add your chicken and sprinkle with salt and pepper.  Cook for 30 minutes or until done.

2. In a large bowl combine the cooked chicken (cut into small pieces), sour cream, half of the shredded cheese, chile's, sweet onion, Pico De Gallo/Rotel, and jalapeno (optional). Set aside.

3. Spray a glass baking dish with cooking spray then add 3-4 tortilla shells on the bottom of the dish. Add a layer of refried beans (1/2 of the can), a layer of chicken mix (1/2 of the mixture), and 1/3 of the enchilada sauce. Add another layer of tortilla shells, the remaining refried beans, chicken mix, and 1/3 of enchilada sauce. Finally add the last layer of tortilla's, the remaining enchilada sauce and shredded cheese.

4. Cover your baking dish with foil and cook for 45 to 55 minutes until bubbly. Let stand 10 minutes before serving.

Garnish with shredded lettuce and green onions.

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