Shelly's Recipe

CHICKEN ENCHILADA CASSEROLE II

Category: Casseroles - Chicken and Turkey

3/4 lb chicken meat, cooked
6 corn tortillas
4 tsp canola oil
1 Spanish onion, chopped
4 garlic cloves, minced
2 tbsp tomato paste
1 cup water
1 jalapeno pepper, minced
1 tsp chili powder
1/4 cup black olives, chopped
2 green bell peppers, chopped
2 squash, yellow, chopped
1 tbsp cilantro, chopped
1 tsp ground cumin
1/2 tsp cayenne pepper
1/4 cup cheddar cheese, grated
1/4 cup Monterey Jack cheese, grated

Preheat oven to 350. Shred the cooked chicken meat; set aside.

Bake the tortillas, turning once, until crisp, about 15 minutes.

Heat 1/3 of the oil in a saute pan. Add 1/4 of the onion and 1/4 of the garlic; saute until tender. Stir in tomato paste. Stir in water and jalapeno. Bring to a simmer, stirring constantly. Stir in chili powder and simmer until slightly thickened, about 10 minutes. Remove from the heat and stir in olives.

Heat the remaining oil in a saute pan. Add the remaining onion and remaining garlic and saute until tender. Stir in the green pepper and squash and saute 6 minutes. Stir in cilantro, cumin, and cayenne pepper. Remove the pan from the heat and stir in chicken.

Coat a casserole dish with nonstick cooking spray. Place two of the tortillas in the bottom of the casserole dish. Top with 1/2 of the vegetable mixture and then top with 1/2 of the cheese. Repeat and top with remaining tortillas. Coat the top of the tortillas with a thin layer of the sauce; reserve remaining sauce. Place the casserole dish on a baking sheet and bake at 400 for 30 minutes.

Remove the casserole from the oven and allow to cool slightly. Place a serving plate upside down on top of the casserole dish; invert onto plate. Cut casserole into quarters using a serrated knife. Top with remaining sauce.