Chicken Enchilada Casserole
CHICKEN ENCHILADA CASSEROLE
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|1 c||onion, chopped|
|1 1/2 c||chicken breasts, boneless and skinless, shredded|
|1 c||reduced fat shredded cheddar cheese|
|3 oz||fat free cream cheese|
|2 tsp||chili powder|
|6||flour tortillas, fat free|
|1 1/2 c||enchilada sauce|
|1/2 can(s)||whole kernel corn|
|1 can(s)||black beans, drained|
|1 jar(s)||italian rose salsa|
Preheat oven to 350 degrees. Lightly spray a 9x13 pan with Pam.
In a large skillet, saute onions 6 minutes (or until tender) using Pam or other cooking spray. Add salsa, cream cheese, shredded cheese and chili powder. Cook 3 minutes or until cheese has melted. Remove from stove and add chicken, corn and beans.
Spoon small amount of cheese mixture into 9x13 pan. You want just enough to cover the bottom. Tear 3 flour tortillas and use to cover cheese mixture. Spoon 1/2 of cheese mixture onto tortillas. Repeat layers. Drizzle with enchilada sauce.
Cover and bake for 15 to 20 minutes. Serve immediately.