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Recipes - Chicken Enchilada Casserole

Recipe Name

Chicken Enchilada Casserole

Submitted by skstreet
Recipe Description
Quantity 1 Quantity Unit 13x9x2 pan Servings  
Prep Time (minutes) 25 Cook Time (minutes) 30 Ready In (minutes) 55
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
1/2
breasts, bone removed6(4 oz)chicken breast halves, boneless, skinless
1/3
pepperPoblano pepper chopped
4
2/3
ouncestortillas, corn
1/2
largeOnion, chopped
1
1/4
clovegarlic, chopped
1/2
cupRotel - tomatoes, red, ripe, canned, Mexican
1/2
can (10.75 oz)cream of chicken soup, 98% fat free
1/3
cup, meltedshredded cheddar cheese
Steps
Sequence Step
1Boil chicken breast in large pot.
2While chicken is boiling, sautee in your cho0ice of oil or butter, onion, garlic and pepper.
3Combine in large bowl, soup and rotel. Dilute lightly if consistency is to thick.
4Add sauteed vegetables to soup mix.
5Once chicken is cooked (about 10-15 minutes) drain and set aside to cool. Once, cooled, chop or shred into bite size pieces.
6Prepare pan by first covering well with PAM or Canola oil. Next layer bottom and sides of pan with corn tortillas. Start at end of dish with 2 slightly overlapping each other and sides of pan. There should be 6 total on the bottom.
7Next cover first layer of tortillas with 1 part of chicken.
8Next pour 1/2 of the soup mix over chicken layer.
9Repeat layering process with remaining tortilla, chicken and soup.
10Take a spatula and gently press layers evenly. Then cover casserole with cheddar cheese.
11Tightly cover pan with aluminum foil. Bake at 350 degrees for approximately 30 minutes. Check the last 5 minutes for bubbling throught and browning. Remove foil and let brown on top for about 3-5 minutes.
12Let cool for about 15 minutes then cut into serving sizes with sharp knife cutting bottom layer. Recover and let stand for about 15-20 minutes, then re-cut. Before serving take spatula and separate from sides of pan.






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