LAYERED CHICKEN ENCHILADA CASSEROLE

Layered Chicken Enchilada Casserole image

This is my favorite Mexican casserole! I changed much of the original to suit our taste. I love it with a dollop of sour cream on top. My family loves it!

Provided by Parsley

Categories Chicken Breast

Time 1h5m

Yield 9 serving(s)

Number Of Ingredients 13

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Ingredients

1 tablespoon canola oil (or vegetable)
1 medium sweet onion, chopped
1 garlic clove, minced
5 cups cooked and shredded chicken breasts
2 (1 1/4 ounce) packets enchilada seasoning (or taco)
1 cup water
12 soft flour burrito-size flour tortillas
2 (15 ounce) cans dark red kidney beans, drained
2 cups frozen corn, thawed
2 cups shredded cheddar cheese
1 cup shredded monterey jack cheese
1 (16 ounce) jar salsa (mild)
3 tablespoons cilantro, divided

Steps:

Preheat oven to 350°F.
Spray a 13x9-inch baking dish with nonstick cooking spray.
In a large skillet, heat oil and cook onion and garlic, stirring occasionally, until onion is tender.
Stir in enchilada (or taco) seasoning, 1 tbsp cilantro and 1 cup water; heat through.
Remove from heat and stir in shredded chicken.
Arrange 4 tortillas to cover the bottom of baking dish. Spoon 1/2 chicken mixture over tortillas. Evenly spoon 1/2 kidney beans, then 1/2 of corn, then 1 cup cheddar cheese over top for first layer.
Repeat layers.
Top with last 4 tortillas. Evenly pour salsa over top and sprinkle with Monterey jack cheese and remaining 2 tbsp cilantro. Bake at 350°F for about 45 minutes.

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