Layered Chicken Enchilada Casserole

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 9
• 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

Recipe

• 1 preheat oven to 350°f.
• 2 spray a 13x9-inch baking dish with nonstick cooking spray.
• 3 in a large skillet, heat oil and cook onion and garlic, stirring occasionally, until onion is tender.
• 4 stir in enchilada (or taco) seasoning, 1 tbsp cilantro and 1 cup water; heat through.
• 5 remove from heat and stir in shredded chicken.
• 6 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.
• 7 repeat layers.
• 8 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.