Chicken Enchilada Casserole
Chicken Enchilada Casserole
A family favorite and the perfect dish for an easy, fun, build-your-own Friday night dinner! This quick casserole can be assembled in a jiffy and emerges from the oven ready to layer. Let each diner add his own embellishments like yogurt, lettuce, fresh tomatoes, and cilantro — the possibilities are deliciously endless.Click here to see 10 Things You Didn’t Know You Could Make with CerealClick here to see 101 Ways to Cook Chicken
Servings
8
servings
Ingredients
- 4 uncooked corn tortillas
- 4 cup cubed cooked chicken or turkey
- 1 cup all-bran wheat flakes
- 1 cup shredded part-skim mozzarella cheese
- 10 ounce enchilada sauce
- 8 ounce tomato sauce
- 2/3 cup plain low-fat yogurt
- 2 cup shredded lettuce
- 1/3 cup sliced green onioins
- 1/2 cup chopped tomato
Directions
- Preheat the oven to 350 degrees.
- Place tortillas on baking sheet. Bake about 10 minutes or until crisp. Cool; break into small pieces. Set aside.
- Stir together chicken, All-Bran cereal, cheese, enchilada sauce, and tomato sauce. Pour into 1 1/2-quart flat casserole dish. Bake for 30 minutes or until thoroughly heated. Remove from oven.
- Place 1/2 cup chicken mixture on plate. Layer yogurt, lettuce, green onion, and tomato on top of chicken mixture. Sprinkle with tortilla pieces and serve right away.