Chicken Enchilada Casserole

With two CNP recipes on hand, this casserole is easy to prep ahead and bake when ready. It's an easy way to use bone-in chicken which is often less expensive per serving than boneless chicken. View the How-To kitchen skills videos to learn more about the methods for cooking this recipe.

Course Lunch & Dinner

Servings pieces

Cost $0.79 per serving

Ingredients

3 pounds raw chicken with bones or 1 pound boneless chicken
1 onion chopped
1 4-ounce can green chilis
1 Tablespoon canola oil
2 cups CNP Magic Mix
4 garlic cloves chopped or 2 tsp minced, or 1 tsp powder
10-12 CNP Tortillas or corn tortillas
¾ cup low-fat shredded cheddar cheese
¾ cup low-fat shredded mozzarella cheese
Nonstick spray

Instructions

Boil chicken according to boiling-moist heat method.
Remove chicken and cool. Cut, dice, or shred for about 3 cups of meat. Set aside 3 cups of broth. Freeze the rest for use in other recipes.
Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick spray.
In saucepan, skillet, or electric skillet, cook onion and green chiles in oil. Add broth, CNP Magic Mix, and garlic. Stir and cook until smooth and thick, about 15 minutes.
Cut tortillas into quarters. Line the bottom of the baking pan with tortillas, add a layer of chicken, then sauce, then cheese. Repeat each layer one more time.
Bake at 350°F for 20-30 minutes or until warmed through and the cheese begins to brown.

Nutrition

Serving: 1piece