Shelly's Recipe

CHICKEN ENCHILADA CASSEROLE

Category: Casseroles - Chicken and Turkey

1/2 cup onion, chopped
2 garlic cloves, minced
1-1/2 cups canned Mexican Tomatoes, do not drain
1/2 cup mushrooms, sliced
1/2 cup green chilies, roasted, peeled and diced
1 tsp salt
1/4 tsp pepper
8 oz lean chicken breast, cooked and chopped fine
4 corn tortillas (6 inch size)
4 oz low-fat Colby & Monterey Jack cheese, shredded
1-4 oz can sliced olives, drained
1/2 cup fat-free sour cream or 1/2 cup plain yogurt
1/2 cup cilantro, chopped

Spray a large, nonstick skillet with cooking spray. Lightly brown onion and garlic in prepared skillet over medium-high heat. Add tomatoes (including liquid), mushrooms, chilies and seasonings. Simmer uncovered, over medium heat until sauce begins to thicken, 8-10 minutes.

Transfer half the tomato mixture to a medium bowl; add the chopped chicken; stir and set aside. Remove remaining tomato mixture from the stovetop and set aside.

Preheat oven to 400. Spray an oblong-baking dish with nonstick cooking spray and set aside. Using a dry, cast iron skillet, heat 1 tortilla on both sides (about 30 seconds on each side) just until it begins to soften. Lay the tortilla flat and add 1/4 oz cheese and 1/4 the chicken mixture. Roll stuffed tortilla up and place in prepared baking dish with the seam side down. Repeat process until all tortillas are filled.

Pour reserved tomato mixture over enchiladas, top with remaining cheese; and bake until cheese melts, 15 minutes. Garnish with sliced olives; serve with fat-free sour cream and chopped cilantro.

Serves 2-4