Recipe For Cooking Layered Chicken Enchilada Casserole

Toaster Oven Casseroles :: Poultry Casseroles

Layered Chicken Enchilada Casserole

Source: Ortega

1 Tbsp. canola oil
1 med. onion, chopped
2 1/2 C. cooked, shredded chicken breast meat
1 (7 oz.) can ORTEGA Diced Green Chiles
1 (1.25 oz.) pkg. ORTEGA Taco Seasoning mix
8 corn tortillas
1 (15 oz.) can kidney beans, drained
2 C. shredded Cheddar cheese, divided
1 (16 oz.) jar ORTEGA Salsa Prima Homestyle Mild

Preheat oven to 350 degrees F. Grease a 13 x 9 x 2-in. baking dish.

Heat oil in lrg. skillet. Cook onion, stirring occasionally, until tender. Remove from heat. Stir in chicken, chiles and seasoning mix.

Layer half of tortillas in prepared baking dish. Top with chicken mixture, beans and 1 C. cheese. Layer with remaining tortillas. Top with salsa and remaining cheese.

Bake for 30 to 35 min. or until heated through and cheese is melted.