Layers of mouth-watering tortillas, tender bits of shredded chicken and kidney beans make a healthy and satisfying dish, especially when served with a tossed green salad.

Layered Chicken Enchilada Casserole

1 tablespoon vegetable oil
1 medium onion, chopped
2 1/2 cups cooked shredded chicken breast meat
1 (7-ounce) can 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 homestyle salsa

1. Preheat oven to 350°F (175°C). Grease 13x9x2-inch baking dish.
2. Heat oil in large skillet. Cook onion, stirring occasionally, until tender. Remove from heat. Stir in chicken, chiles and seasoning mix.
3. 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.
4. 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.