Cheesy Chicken Enchilada Casserole
CATEGORIES
INGREDIENTS
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 pounds ground chicken or turkey
  • 1 10-ounce can enchilada sauce
  • 1 8-ounce can tomato sauce
  • 1 C. canned corn
  • 3 cloves garlic chopped
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried oregano
  • 12 flour tortillas
  • 2 1/2 C. grated sharp Cheddar cheese
  • 1 C. shredded queso fresco cheese (or Mozzarella)
DIRECTIONS
  1. serves 6-8
  2. preheat oven to 350degrees
  3. Saute Onions and garlic in oil in a large skillet
  4. add chicken to skillet and cook through
  5. drain off excess fat and put back on heat
  6. add half of the enchilada sauce and half of the tomato sauce to the meat
  7. add corn, salt, pepper, rosemary, & oregano to meat simmer for 7 minutes
  8. coat a 9x13 baking dish with cooking spray
  9. layer tortillas on the bottom of the dish to create a thin layer (about 6 torts)
  10. add all of the meat mix and sprinkle with about half of your cheese. Layer with more tortillas (about 6)
  11. cover with remaining sauce and cheese
  12. bake for 20 minutes