Layered Chile-Chicken Enchilada Casserole
2 cups diced cooked chicken
3 cups shredded Colby-Monterey Jack cheese blend (12 oz)
1 can (4.5 oz) Old El Paso chopped green chiles, undrained
3/4 cup sour cream
1 package (11 oz) Old El Paso flour tortillas for burritos (8 tortillas; 8 inch)
1 can (16 oz) Old El Paso refried beans
1 can (10 oz) Old El Paso enchilada sauce
4 medium green onions, sliced (1/4 cup)
1 cup shredded lettuce
1 medium tomato, chopped (3/4 cup)
.
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Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with
cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the
chiles and sour cream. -
Layer 3 tortillas in baking dish, overlapping as necessary and placing
slightly up sides of dish (cut third tortilla in half). Spread about half of
the beans over tortillas. Top with about half of the chicken mixture and
half of the enchilada sauce. Layer with 3 more tortillas and remaining beans
and chicken mixture. Place remaining 2 tortillas over chicken mixture,
overlapping slightly (do not place up sides of dish). Pour remaining
enchilada sauce over top. Sprinkle with remaining 1 1/2 cups cheese. -
Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and
thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish
casserole or individual servings with onions, lettuce and tomato.
Makes: 8 servings
Source: dangit