Layered Chicken Enchilada Casserole
Layers of mouthwatering tortillas, tender bits of shredded chicken and kidney beans make a healthy and satisfying dish, especially when served with a tossed green salad.
1 tablespoon vegetable oil
1 medium onion, chopped
2 1/2 cups cooked shredded chicken breast meat
1 (7-ounce) can ORTEGA Diced Green Chiles
1 (1.25-ounce) package taco seasoning mix
8 corn tortillas
1 (15-ounce) can kidney beans, drained
2 cups (8 ounces) shredded cheddar cheese - divided use
1 (16-ounce) jar ORTEGA Homestyle Salsa
- Preheat oven to 350°F (175°C). Grease 13x9x2-inch baking dish.
- Heat oil in large skillet. Cook onion, stirring occasionally, until tender. Remove from heat. Stir in chicken, chiles and seasoning mix.
- Layer half of tortillas in prepared baking dish. Top with chicken mixture, beans and 1 cup cheese. Layer with remaining tortillas. Top with salsa and remaining cheese.
- Bake for 30 to 35 minutes or until heated through and cheese is melted.
Makes 8 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.