Recipe Name Chicken Enchilada Casserole Submitted by skstreet Recipe Description Quantity 1 Quantity Unit 13x9x2 pan Prep Time (minutes) 25 Cook Time (minutes) 30 Ready In (minutes) 55

Ingredients Amount Measure Ingredient 6 breasts, bone removed 6(4 oz)chicken breast halves, boneless, skinless 1/2 cup Poblano pepper chopped 12 tortillas, medium (approx 6" dia) tortillas, corn 1 cup, chopped Onion, chopped 3 cloves garlic, chopped 1 cup Rotel - tomatoes, red, ripe, canned, Mexican 1 can (10.75 oz) cream of chicken soup, 98% fat free 2 cups, shredded shredded cheddar cheese Steps Sequence Step 1 Boil chicken breast in large pot. 2 While chicken is boiling, sautee in your cho0ice of oil or butter, onion, garlic and pepper. 3 Combine in large bowl, soup and rotel. Dilute lightly if consistency is to thick. 4 Add sauteed vegetables to soup mix. 5 Once chicken is cooked (about 10-15 minutes) drain and set aside to cool. Once, cooled, chop or shred into bite size pieces. 6 Prepare 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. 7 Next cover first layer of tortillas with 1 part of chicken. 8 Next pour 1/2 of the soup mix over chicken layer. 9 Repeat layering process with remaining tortilla, chicken and soup. 10 Take a spatula and gently press layers evenly. Then cover casserole with cheddar cheese. 11 Tightly 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. 12 Let 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.