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Post by Deleted on Jan 14, 2019 20:27:34 GMT -5
Prep Time 5 minutes Cook Time 35 minutes Total Time 40 minutes Servings 6 Author The Seasoned Mom
Ingredients 2 cups 12 ounces diced or shredded cooked chicken (such as rotisserie chicken meat) 1 ½ cups enchilada sauce 1 cup reduced-fat shredded Mexican-blend cheese 8 6-inch corn tortillas Optional garnish: sour cream sliced green onion, sliced olives, diced avocado or guacamole
Instructions Preheat oven to 350 degrees F. Spray a 2-quart baking dish with nonstick spray. In a large bowl, toss together chicken, half of the enchilada sauce (about ¾ cup) and half of the cheese (about ½ cup). Place 4 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine). Top with half of the chicken mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time. Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining ½ cup of cheese, and bake for an additional 5-10 minutes (until cheese melted and casserole is hot and bubbly). Garnish with optional toppings!
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