Friday, March 11, 2011

Chicken Enchilada Casserole

Well, I'm on a diet--AGAIN!  So now is the time to try those Mexican recipes that I usually don't eat because I won't be eating any.  I'm on a diet, REMEMBER!  

My family LOVED this chicken enchilada casserole!  So I had to have a little taste.  BIG MISTAKE!  You know how everything that you're not suppose to eat tastes so good when you're on a diet.  Did I say I was on a diet?  Oh well, I'll start my diet tomorrow--AGAIN!

Chicken Enchilada Casserole

6-8 chicken breasts, cooked and cut into cubes
2 cans (10 oz.) Mild Green Chili Enchilada Sauce
1 - 1 1/4 cups light sour cream
8 corn tortillas (6 inch), cut into 1 1/2 inch pieces
4 cups shredded Monterey Jack cheese

Spray a 9 x 13 baking dish with Pam.  Layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese.  Repeat layers.  Cover and bake at 375 degrees for 40 minutes.  Uncover and bake 10 minutes longer, until bubbly.  Remove from oven and let sit for 15 minutes before serving.

**If you have a small family and don't want to make a big casserole, this is an easy recipe to half.

1 comment:

  1. We made this last night and it was delicious! Even two year old Liam said it was very good! Super super easy if you use a couple of Publix rotisserie chickens like we did.