Chicken Enchilda Casserole

2 chicken breasts cubed
4 cups water
4 TBSP flour
4 tsp chicken bouillion
2 tsp minced onion
1 tsp black pepper
7 oz diced canned tomatoes
4.5 oz can of chopped green chilis
8 oz cheddar or fiesta blend cheese
12 corn tortillas

Cut the chicken breasts to 1/2 inch cubes. Place in sauce pan with 4 cups of water. Add the bouillion, onion, pepper, tomatoes and green chilis. Bring to boil at medium high and cook until chicken is thoroughly cooked through. At this point you will want to mix your flour with enough cold water to form a slurry. Add this slurry to the chicken mixture and stir. Allow to return to a boil and boil for approx 3 minutes or until has thickened. Will still remain a little runny at this point.

Spray a 9x13 inche pan with oil and then place 6 corn tortillas down to form the first layer. Ladle half of the chicken mixture onto the tortillas and then put half of your cheese down. Repeat layers.

Cook at 450 for 20-30 minutes or until everything is hot and bubbly. Allow dish to rest for 10-15 mintues before cutting into it.

This makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user KATHYESPINOZA.