Thursday, April 2, 2009

Chicken Enchilada Casserole

3-4 cooked and shredded chicken breasts
1/2 pkg taco seasoning
1/3 of of 8 oz block of regular or light cream cheese
3/4 cup salsa
1 1/2 cups shredded cheddar or Mexican style cheese
1/2 - 3/4 can of enchilada sauce
6-8 soft tortilla shells
2-4 T oil

Preheat oven to 350 degrees. In a skillet on medium heat, add oil and first four ingredients. Let the cream cheese heat until melted, stirring constantly. In an 9X13 casserole dish, spoon out enough enchilada sauce to cover the bottom of dish. Then layer two soft tortillas side-by-side on top of sauce. Place some chicken mixture on top of tortillas and spread out evenly. Sprinkle a layer of shredded cheese on top of tortillas. Repeat layers (sauce, tortillas, chicken mixture and cheese) two more times. Top with two more shells and a layer of cheese. COVER and bake for 25-30 minutes.

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