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| LAYERED CHICKEN ENCHILADA CASSEROLE | ||||
| Yields 8 | ||||
| 1 tbsp. vegetable oil 1 med. onion, chopped 2 1/2 cups cooked, shredded chicken breast meat 1 can (7 oz.) Ortega Diced Green Chilies 1 pkg. Ortega Taco Seasoning Mix- regular 8 corn tortillas 1 can (15 oz.) kidney beans, drained 2 cups (8 oz.) shredded cheddar cheese, divided 1 (16 oz.) jar Ortega Salsa-Homestyle Recipe (mild) |
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| Preheat oven to 350. Grease 13 x 9 x 2-inch baking dish. Heat oil in large skillet. Cook onion, stirring occasionally, until tender. Remove from heat. Stir in chicken, chilies and seasoning mix. Layer half of tortillas in prepared baking dish. Top with chicken mixture, beans and 1 cup cheese. Layer with remaining tortillas. Top with salsa and remaining cheese. Bake for 30-35 minutes or until heated through and cheese is melted. | ||||