CHICKEN ENCHILADA CASSEROLE

This family friendly recipe offers a new twist on classic enchiladas, soon to be a family favorite. Chicken Enchilada Casserole recipe can easily be adapted into many different variations.

List of ingredients for Chicken Enchilada Casserole:

2 boneless chicken breasts,cooked and shredded

1 can pinto beans, drained

1 large onion, chopped

1 green pepper, chopped

2 sprigs fresh cilantro

1 (4 oz.) can chopped green chilies, drained

1/3 cup instant dry milk

3 tbsp. all-purpose flour

1 1/2 cup water

1 tbsp. chili powder

2 tsp. cumin

1 pkg. 6-inch corn tortillas

4 oz. shredded low-fat Monterrey jack cheese

vegetable cooking spray

1/8 cup tomato sauce

Cooking directions for Chicken Enchilada Casserole:

Coat a pan with cooking spray; heat to medium.

Saute onion and green pepper until tender; remove from heat.

Add chicken, green chilies, cilantro and pinto beans.

In another pan, mix the dry milk with flour and gradually

add water, stirring all the time. cook over medium heat until

thick and bubbly. Add chili powder, cumin and tomato sauce;mix well.

Combine this with the chicken mixture.

Heat tortillas as directed on package. Spray a 12x8x2-inch casserole

with vegetable cooking spray. Arrange tortillas in bottom of

casserole. Layer with chicken mixture until all used.

Cover and bake for 30 minutes in a 350 degree oven.

Remove cover and add grated cheese. melt cheese and serve.

Good with shredded lettuce, topped with tomato, and mexican rice.