Chicken Enchilada Casserole Recipe

Chicken Enchilada Casserole Recipe

Ingredients:

8 corn-based tortillas
1 c of grated cheese (Monterey-Jack)
1 pack of plain non-fat yogurt
2 c of shredded chicken; cooked
2 Tbsps if chopped chiles (green)
1 can of mild enchilada-sauce (20 oz)
A bunch of scallions; chopped

Instructions:

Prepare the oven. Heat it to three hundred fifty degrees Fahrenheit. Grease one square-shaped casserole pan or dish. Have the bottom-part of your dish covered w/ 4 tortillas with edges overlapping.

Sprinkle one-half chicken, one-half cheese, one-half chiles then one-half scallion above tortillas.

Stir the enchilada-sauce & yogurt together in another bowl ’til smooth. You pour one-half into layers arranged in your casserole. Layer the rest of your tortillas then chicken & chiles.

You sprinkle one-half of cheese that was left then pour rest of sauce all over. Sprinkle w/ cheese & scallions. Have it baked w/o cover for about 30 mins.

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