Chicken Enchilada Casserole from Kraft

By ckerndt

1) Spraying your baking pan is a must. Just ask my SIL, although my husband and I helped her pick out the tortillas that got stuck to the bottom of her pan. And then we ate that part. This casserole is that unabashedly good.

2) I think that you could totally omit the sour cream in this recipe or cut in half, saving you valuable calories and fat grams. I'm not sure if I'm going to go that far though ...

3) For people who don't really care for chicken, I am confident that ground beef would also make for a good switch. I could also see adding some black beans because I really like them. The possibilities are damn near endless.

Ingredients

• 1 lb. chicken breast, cut into bite-sized pieces
• 1 green pepper, chopped
• 1 small onion, chopped
• 1 c frozen corn kernels
• 1 jar (16 oz.) salsa
• 1 bag of shredded cheese, Mexican blend
• 1 c sour cream
• corn tortillas

Details

Adapted from shelleybakes.blogspot.com

Preparation

Step 1

Preheat oven to 400 degrees. Cut your chicken into bite-sized pieces and start browning in a medium-sized skillet. Finely chop a green pepper and an onion, add to chicken (at about halfway through the browning process ...). Once the chicken is basically cooked through and the veggies are softened, take off heat and add a cup of frozen corn kernels, salsa and sour cream. Mix.

Spray a 9-by-13 cake pan or whatever you usually use to bake casseroles. At the bottom of the dish, place a layer of corn tortillas.

Top this with about half of the chicken mixture. Sprinkle about half the cheese on top of the first layer. Lay down another layer of tortillas and then repeat the layering sequence. Tortilla, goop and cheese. Then you put it in the oven and bake for about 30 minutes or until cooked through.