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Chicken Enchilada Casserole

Source of Recipe


http://members.aol.com/recipenook/weight.htm






List of Ingredients



• 10 6" FF corn tortillas, halved
  
• 3 c skinless, boneless chicken breast, cooked and cubed
  
• 1 cup fresh or thawed frozen corn
  
• 1 onion, chopped
  
• 1/2 green bell pepper, seeded and diced
  
• 1 14.5 oz can stewed tomatoes, no salt added
  
• 1 10 oz can diced tomatoes and green chiles
  
• 1 c RF cheddar cheese, shredded
  






Instructions



1. Preheat the oven to 350. Spray a 13 X 9 inch baking pan with nonstick cooking spray.
   
   
2. Line the bottom of the pan with half of the tortillas; layer with the chicken, corn, onion, pepper and stewed tomatoes. Cover with the remaining tortillas. Pour the tomatoes and chiles over the top; cover with foil and bake until heated through, about 30 minutes. Uncover and sprinkle with the cheese. Bake, uncovered, until the cheese is melted, about 10 minutes longer.
   
   






Final Comments


Well, I found this to be entirely bland with the chicken. I doctored up the recipe a bit and absolutely love it! Look for that recipe under Enchilada Casserole.