Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: 1 medium onion chopped; 2 T. olive oil; 1 (14.5 oz) can diced tomatoes; 1 can Rotel tomatoes and chilies; 1 (6 oz) can tomato paste; 1 t. cumin; 2 T chili powder; 1.5 c. cooked chicken cut in bite size pieces; 1 T. hot salsa; black pepper to taste; salt to taste; 9 flour tortillas; 16 oz grated 2% cheddar and/or monterey jack cheese

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 8

Ingredients

1 medium onion, chopped2 T. olive oil1 (14.5 oz) can diced tomatoes1 can Rotel tomatoes and chilies1 (6 oz) can tomato paste1 t. cumin2 T chili powder1.5 c. cooked chicken, cut in bite size pieces1 T. hot salsablack pepper to tastesalt to taste9 flour tortillas16 oz grated 2% cheddar and/or monterey jack cheese

Directions

Saute onions in oil until tender. Add tomatoes, rotel, tomato paste, cumin, chili powder, salsa, salt and pepper. Simmer, stirring occasionally, for 20 to 25 minutes. (Thin with V-8 juice if too thick.) Lay 4.5 tortillas in bottom of a 9x13 baking dish. Sprinkle the chicken and half the cheese over the tortillas. Moisten with half the sauce. Layer remaining tortillas over the chicken and cheese. Pour remaining sauce over the enchilads and sprinkle on remaining cheese. Bake in a preheated 350 degree oven for 20 minutes or until the cheese has melted.

Serving Size:�8 servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving