Chicken-Green Chile Enchilada Casserole
Cooking Light, December 2007
I couldn’t find this recipe on their website for some reason. It must be an old one. This was REALLY REALLY GOOD! Made my CW’s jealous the next two days for lunch, too. We didn’t shred the chicken, for some reason, but we definitely will next time. I will be making this again!!
1 teaspoon vegetable oil
1 cup onion, chopped
3 cloves garlic, minced
1 4.5oz. can chopped green chiles, undrained
12 ounces cooked chicken breast halves
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 10oz cans green chile enchilada sauce
14 6″ corn tortillas, quartered
1 1/2 cups reduced fat cheese, Mexican blend
fresh cilantro, chopped
1. Preheat oven to 375.
2. Heat oil in a large nonstick skiller over meidum-high heat. Add onion and garlic; saute 5 minutes or until onion is tender. Add chiles, cook 3 minutes, stirring constantly. Remove from heat; stir in chopped chicken strips.
3. Combine cumin, chili powder, and enchilada sauce. Pour 1/3 oc sauce mixture into an 11 x 7 baking dish coated with cooking spray. Arrange 1/2 of tortilla quarters over sauce mixture; top with onion mixture. Sprinkle with 3/4 cup mexican blend cheese; top with 1/3 of sauce mixture. Top with remaining tortillas and sauce mixture. Bake at 375 for 15 minutes. Sprinkle with remaining 3/4 cup cheese; bake an additional 10 minutes. Sprinkle with cilantro; if desired.
Measuring cups and spoons
11×7 Baking dish