FWD:Enchilada Casserole

Creative Cooks : FWD:Enchilada Casserole
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From: byrd45 (Original Message) Sent: 12/20/2007 10:19 AM
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ENCHILADA CASSEROLE
Makes 8 servings

Preparation time: 15 minutes

Cooking time: about 25 to 30 minutes

2 tablespoons vegetable oil

1 medium chopped onion

1 (19-ounce) can enchilada sauce

1 (16-ounce) can rinsed and drained black beans

1 (14 1/2-ounce) can chopped tomatoes

1 (11-ounce) can drained Mexicorn

1 teaspoon each chili powder and cumin

1 (10-ounce) package 6-inch corn tortillas, divided

3 cups chopped cooked or canned chicken, divided

2 cups shredded reduced-fat Mexican four-cheese blend, divided

Heat oven to 350 degrees. In a large nonstick skillet, heat oil on medium-high and cook onion 6 minutes or until tender. Stir in enchilada sauce, beans, tomatoes, Mexicorn, chili powder and cumin. Reduce heat to low and cook 5 minutes or until thoroughly heated, stirring often. Spoon one-third sauce mixture in a 9-by-13-inch baking dish coated with cooking spray. Layer with one-third of the tortillas, half the chicken and one-third of the cheese. Repeat layers with one-third of the sauce and tortillas, remaining chicken and one-third of the cheese. Top with remaining tortillas, sauce mixture and cheese. Bake 15 to 20 minutes or until golden and bubbly.





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