Layered Chicken Enchilada Casserole1 tablespoons 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 low fat sharp cheddar cheese 1 cup shredded monterey jack cheese 1 (16 ounce) jar salsa (mild) 3 tablespoons cilantro, divided Spray a 13x9-inch baking dish with nonstick cooking spray. In a large skillet, heat oil and cook onion and garlic, stirring occasionally, until onion is tender. Stir in enchilada (or taco) seasoning, 1 tbsp cilantro and 1 cup water; heat through. Remove from heat and stir in shredded chicken. 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. Repeat layers. Top with last 4 tortillas. Evenly pour salsa over top and sprinkle with Monterey jack cheese and remaining 2 tbsp cilantro. To Freeze: Freeze in freezer safe container To Reheat: Defrost. Bake in the preheated 350 degree oven for 45 minutes. |