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Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



3/4 lb. chicken meat, cooked
6 corn tortillas
4 tsp. canola oil
1 onion, chopped
4 garlic cloves, minced
2 tbsp. tomato paste
1 c. water
1 jalapeno pepper, minced
1 tsp. chili powder
1/4 c. black olives, chopped
2 green bell peppers, chopped
2c. yellow squash, chopped
1 tbsp. fresh cilantro, chopped
1 tsp. ground cumin
1/2 tsp. cayenne pepper
1/4 c. cheddar cheese, grated
1/4 c. Monterey Jack cheese, grated

Preheat oven to 350. Shred the cooked chicken meat; set aside.
Bake the tortillas, turning once, until crisp about 15 min.
Heat 1/3 of the oil in a saute pan. Add 1/4 of the onion and 1/4 of the garlic; saute until tender. Stir in tomato paste. Stir in water and jalapeno. Bring to a simmer, stirring constantly. Stir in chili powder and simmer until slightly thickened, about 10 min. Remove from the heat and stir in olives.
Heat the remaining oil in a saute pan. Add the remaining onion and remaining garlic and saute until tender. Stir in the green pepper and squash and saute 6 min. Stir in cilantro, cumin and cayenne pepper.
Remove the pan from the heat and stir in chicken.
Coat a casserole dish with nonstick cooking spray. Place two of the tortillas in the bottom of the casserole dish.
Top with 1/2 of the vegetable mixture and then top with 1/2 of the cheese. Repeat and top with remaining tortillas.
Coat the top of the tortillas with a thin layer of the sauce; reserve remaining sauce. Place the casserole dish on a baking sheet and bake at 400 for 30 min.
Remove the casserole from the oven and allow to cool slightly. Place a serving plate upside down on top of the casserole dish; invert onto plate.
Cut casserole into quarters. Top with remaining sauce.




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