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Chicken Enchilada Casserole

Yield 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)

How to Make It

  1. Hands On: 20 minutes
    Total: 55 minutes

    Preheat oven to 350F. Spray 13- x 9-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.