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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole is from The Knight Family Cookbook by Kim, Kelly, Kerry, Kristy and Kirby, 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!
Category:
Category:
Ingredients:  
Ingredients:  
Nonstick vegetable oil spray
8 corn tortillas
2 c. cubed or shredded chicken
1 c. shredded Monterey Jack cheese
1 bunch green onions, chopped (optional)
1 (20 oz.) can mild enchilada sauce
1 (8 oz.) container nonfat plain yogurt
2 T. chopped green chiles
Directions:
Directions:
Preheat oven to 350º. Coat a 9” square baking dish with spray. Cover the bottom of the dish with 4 tortillas. Sprinkle half of the chicken, half of the cheese, and half of the green onions over the tortillas. In a medium bowl, mix together the enchilada sauce and yogurt. Pour half of the mixture over the casserole. Layer remaining tortillas, chicken and chiles over first layer. Sprinkle with half of remaining cheese. Pour the rest of the sauce over the casserole. Sprinkle with remaining cheese and green onions. Bake 30 minutes.

 

 

 

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