Chicken Enchilada Casserole

Chicken Enchilada Casserole
3.2 from 5 ratings
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
  • 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
  1. Preheat the oven to 350 degrees.
  2. Place tortillas on baking sheet. Bake about 10 minutes or until crisp. Cool; break into small pieces. Set aside.
  3. 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.
  4. 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.