Chicken Enchilada Casserole

By teachskinner

Ingredients

• 1.5 lbs chicken breast
• 20 oz can red enchilada sauce (old El Paso)
• 1 package stovetop Mexican rice (Old El Paso)
• 6 flour Tortillas, quartered
• 1 can sweet corn
• 1 can diced tomatoes
• 2 cups Mexican blend cheese (cheddar and Monterey Jack)
• butter

Preparation

Step 1

Preheat oven to 350 degrees.
Prepare rice according to package directions (~25 minutes)
Dice chicken. Season. Cook in large frying pan until no longer pink. Pour 1/2 can of enchilada sauce into chicken cook to reduce and thicken. Once thickened, pour in diced tomatoes, reduce again.
Grease 9x12" pan with butter. Pour 1/4 can onto bottom of pan, spread to coat.
Tile tortilla quarters to cover bottom.
Top with chicken mixture, spread evenly. Top with 1/4 cheese.
When rice is finished cooking, stir in corn. Spread rice mixture over chicken/cheese layer.
Tile remaining tortillas to cover rice.
Pour remaining enchilada sauce over tortillas, and top with remaining cheese.
Cover with aluminum foil and bake 30 minutes. Allow a few minutes to cool prior to serving.