★★★★★ 1 vote5
6 to 8
1 conion, chopped
1 1/2 cchicken breasts, boneless and skinless, shredded
1 creduced fat shredded cheddar cheese
3 ozfat free cream cheese
2 tspchili powder
6flour tortillas, fat free
1 1/2 cenchilada sauce
1/2 can(s)whole kernel corn
1 can(s)black beans, drained
1 jar(s)italian rose salsa
How to Make Chicken Enchilada Casserole
- 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.