CHICKEN ENCHILADA CASSEROLE

By gaster16

Ingredients

• 3/4 lb. chicken meat cooked
• 6 corn tortillas
• 4 teaspoons canola oil
• 1 onion chipped
• 4 garlic cloves minced
• 2 tablespoons tomato paste
• 1 cup water
• 1 jalapeno pepper minced
• 1 teaspoon chili powder
• 1/4 cup black olives chopped
• 2 green bell peppers chopped
• 2 yellow squash chopped
• 1 tablespoon cilantro chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/4 cup cheddar and Monterey Jack cheeses grated

Preparation

Step 1

Preheat oven to 350 degrees. Shred cooked chicken meat, set aside. Bake tortillas turning once until crisp about 15 minutes. Heat 1/3 cup oil in a saute pan. Add 1/4 of the onion and 1/4 of the garlic, saute until tender. Stir in tomato paste. Stir in water and jalapeno. Bring to a simmer, stirring constantly. Stir in chili powder and simmer until slightly thickened, about 10 minutes. Remove from heat and stir in olives. Heat remaining oil in saute pan. Add remaining onion and garlic and saute until tender. Stir in green pepper and squash and saute 6 minutes. Stir in cilantro, cumin and cayenne pepper. Remove pan from heat and stir in chicken. Coat casserole dish with nonstick cooking spray. Place two tortillas in the bottom of the casserole dish. Top with 1/2 the vegetable mixture and then top with 1/2 the cheese. Repeat and top with remaining tortillas. Coat top of the tortillas with a thin layer of sauce, reserve remaining sauce. Place casserole dish on a baking sheet and bake at 400 degrees for 30 minutes. Remove casserole from oven and allow to cool slightly. Place serving plate upside down on top of casserole dish, invert onto plate. Cut casserole into quarters. Top with remaining sauce.