chicken enchilada casserole

By dette

If you're lookign to get dinner on the table in fewer than thiry minutes, try this traditioanl Tex-Mex favorite. With some leftover chicken, easy-to-find ingredients, and short prep time, this takes care of a hungry family on a busy weeknight.

Ingredients

• vegetable oil spray
• 6 7" flour tortillas
• 2 10oz cans enchilada sauce, such as Old el Paso
• 1 c. (8oz) slour cream
• 1 4.5oz can chopped green chiles, drained
• 3 c. cooked and shredded chicken
• 3 c. (12 oz) shredded Monterey Jack
• 2 T. chopped fresh cilantro

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350.
Spray a skillet with the vegetable oil spray anf heat over medium-high heat. One at a time., add the tortillas to the skillet and cook, turning them every 30-40 seconds, unitl they are well toasted. Using tongs, tranfer them to a cutting board to cool. When cool enougn to handle, slice them t=into strips 1-2" wide.
Whisk together 1 c. of the enchilada sauce, the sour cream and green chiles in a medium bowl. Stir in the shredded chicken.
Spread a thin layer of the remaining enchilada sauce int he bottom of a 9 x 14" baking dish. Add a layer of tortilla strips, followed by half of the chicken mixture and one third of the Jack cheese. Repeat layering with the tortilla strips, enchilada sauce, and Jack Cheese. Cover the casserole with aluminum foil and bake for 15 mintues. Remove the foil and bake until the cheese is bubbling, 5-10 minutes more. Remove from the oven and let sit for 5 minutes. Srpinkle with cilantro before serving.