Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 2 Boneless Skinless Chicken Breasts; 4 Cups water; 1 Medium Onion Diced; 1 Tablespoon Flour; 1 4 oz can roasted jalapeno peppers diced ( Use mild Ortega Chilis if you like less spicy); 1 Cup Mexican Style Shredded Chees; 8 6 corn tortillas

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 6

Ingredients

2 Boneless Skinless Chicken Breasts4 Cups water1 Medium Onion, Diced1 Tablespoon Flour1 4 oz can roasted jalapeno peppers, diced ( Use mild Ortega Chilis if you like less spicy)1 Cup Mexican Style Shredded Chees8 6" corn tortillas

Directions

Boil 2 skinless, boneless chicken breasts in 4 cups of water with diced onion until chicken is white. Remove chicken from water, but retain the broth. Cut or shred chicken into bite size pieces. Bring chicken water back to a slow boil and mix 1 tablespoon on flour with about 1/2 cup of water and slowly stir into chicken and onion water until it thickens. Add the chicken and the peppers back to the liquid and stir to combine. Spray tortillas with non stick spray and heat in a frying pan. Layer a small amount of the chicken mixture in the bottom of a 9x13 baking dish, next layer 4 tortillas, followed by more chicken mixture and 1/2 of the shredded cheese, 4 more tortillas, chicken mixture and the other half of the cheese. Bake in 350 degree oven for about 20 minutes or until cheese is bubbly. Let rest for about 5 minutes, then cut into 6 portions. Makes 6 large portions.

Number of Servings: 6

Recipe submitted by SparkPeople user DOROTHYCHRISMAN.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving