CHICKEN ENCHILADA CASSEROLE
Source of Recipe
WW
Recipe Introduction
Serves: 6
WW Points: 6
List of Ingredients
1 pkg boneless, skinless chicken breasts (my pkg was 1.5 lbs, smaller may alter points)
2 - 10 oz cans enchilada sauce
6 small corn tortillas
1/2 medium onion, sliced
1 - 4 oz can whole or diced chile peppers
2 C Mexican cheese (I used full fat cheese)
Recipe
Cook chicken in 1 can of enchilada sauce - I used my crockpot but I'm sure you could cook it on the stove, just not sure of time
When chicken is done, remove from sauce and shred w/ 2 forks. Discard excess sauce that chicken was cooked in.
Preheat oven to 350
Spread just a few spoonfuls of enchilada sauce over the bottom of a baking dish. I used an 8 x 8 glass dish for this. For what I used, I think a 9 x 13 baking dish will be too big.
Cut 6 tortillas in half. Arrange 4 of the halves to cover the bottom of the baking dish.
Place half the chicken over the tortillas and sprinkle with half of the sliced onions, chile peppers, and sauce. Cover with 1/3 of the cheese.
Repeat layers with 4 tortilla halves, remaining chicken, onions, peppers, sauce, and 1/2 of remaining cheese.
Cover with last 4 tortilla halves and cheese.
Bake on 350 for 30 minutes. Cut into 6 pieces and serve.
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