Chicken Enchilada Casserole

Cooking Instructions

Chicken Enchilada Casserole Corn tortillas layered with a spicy tomato puree, shredded chicken and melted cheese Hands On:55 minutes Total:55 minutes Makes:8 servings (1 piece each) Ingredients PAM Original No-Stick Cooking Spray 2 tablespoons Pure Wesson Vegetable Oil 1 large onion, chopped (1 large = 1 cup) 2 cloves garlic, minced 1 can (29 oz each) Hunt's Tomato Puree 1 tablespoon Gebhardt Chili Powder 3/4 teaspoon salt 3/4 teaspoon ground black pepper 12 corn tortillas 4 cups shredded cooked chicken 3 cups shredded Cheddar and Monterey Jack cheese blend (3 cups = 12 oz) Directions Preheat oven to 350F. Spray 13x9-inch baking dish with cooking spray; set aside. Heat oil in medium saucepan over medium heat. Add onions and garlic; cook and stir 5 minutes, or until onions are crisp-tender. Stir in tomato puree, chili powder, salt and pepper. Reduce heat to low; simmer 10 minutes, stirring occasionally. Layer 4 tortillas, half of the chicken, 2/3 cup of the cheese and 1/4 of the sauce in prepared dish. Repeat layers. Top with remaining 4 tortillas, remaining sauce and remaining 2/3 cup cheese. Cover with aluminum foil. Bake 30 minutes. Uncover; bake an additional 5 minutes. Cut into 8 pieces to serve. Nutrition (per serving) Calories 441 Sugars 7 g Total fat 21 g Protein 36 g Saturated fat 10 g Vitamin A 19% Cholesterol 104 mg Vitamin C 20% Sodium 721 mg Calcium 36% Carbohydrate 28 g Iron 13% Dietary fiber 5 g ConAgra Foods, Inc. All Rights Reserved.