Skinny Chicken Enchilada Casserole

8 serving Diced Tomatoes & Green Chilies (canned) 2.5 srv - Rotel (by FLEABAG11)
16 oz Tyson boneless, skinless chicken breast
3 cup Campbell's low sodium chicken broth
2 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA)
10 oz El Pato Enchilada Sauce (Red Chile Sauce) (by GRTMOMX3)
2 tbsp Extra Virgin Olive Oil
1 cup, chopped Onions, raw
2 tsp Aldi Minced Garlic (by MSTONYA610)
8 serving Aldi's Happy Harvest Whole Kernal Sweet Corn - 1/2 cup (120g) 3.5 servings per can (by THENEWKAREN)
1 cup Beans, black
8 serving canned rotel tomatoes (by MILDOLLARSMILE)
2 tsp Cumin seed
1 dash Pepper, black
1 dash Salt
2 tomato Red Ripe Tomatoes
6 serving Mission whole wheat tortillas, medium (45g)
1 cup Kraft Cheese Natural Finely Shredded mild cheddar cheese
2 tbsp Cilantro, dried

1. Preheat oven to 350 F. Spray a 13 by 9 inch dish with nonstick cooking spray and set aside.
2. In a medium stock pot, bring the chicken broth to a simmer. Add chicken and bay leaves, and simmer covered for 15 min, flipping over at the halfway mark.
3.Remove from the broth and reserve on a plate until cool enough to touch, then shred and set aside. discard the bay leaves.
4. Heat the olive oil in a large skillet, over a medium heat. Add onions and garlic and cook 6-8 min until onions begin to soften. Stir in corn, beans, rotel,cumin,chili powder,salt and black pepper. Stir in the reserved shredded chicken and turn off the heat.
5. Spread a thin layer about 1/4 cup of the red enchiladas sauce on the bottom of the chicken mixture, and 1/3 cup of cheese. repeat by layering 2 more tortillas, 1/4 cup of red enchilada sauce the rest of chicken mixture and remaining cheese.
6. Bake for 25-30 minutes, and garnish with the cilantro

Serving Size: 8

Number of Servings: 1

Recipe submitted by SparkPeople user ARODELYSE1.