Recipe Name Chicken Enchilada Bake Submitted by jeg84 Recipe Description Quantity 1 Quantity Unit 9X9 inch pan Prep Time (minutes) 20 Cook Time (minutes) 50 Ready In (minutes) 70

Ingredients Amount Measure Ingredient 1 pound, raw chicken breast, boneless, skinless 1 1/4 cups mexican sauces 8 tablespoons Reduced-fat sour cream 1/2 cup, chopped Onion, chopped 1 clove garlic minced 1/2 teaspoons Spices, ground cumin 1/2 teaspoon chili powder 6 tortillas, medium (approx 6" dia) tortillas, corn 1 1/2 cups, shredded Monterey Jack Cheese 1/4 can (28 fl oz) Tomatoes canned, diced, Not drained Steps Sequence Step 1 Poach chicken breast in water 15 minutes. Remove and cool. Chop into bite size pieces. 2 Saute onion and garlic in a small amount of cooking oil. Add chicken, seasonings and canned tomatoes. Simmer 5-10 minutes 3 In a greased 9x9 inch square pan, layer half of the chicken, enchilada sauce, sour cream, tortillas (torn into pieces) and cheese. Repeat layers. 4 Cover and bake at 375 degrees for 30 minutes. Uncover; bake 10 minutes or until bubbly. Let stand 15 minutes before serving.