Chicken Green Chile Enchilada Casserole (Vegetarian)
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 teaspoon vegetable oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 (4 1/2 ounce) can green chilies, undrained
- 2 (6 ounce) packages vegetarian chicken pieces, strips, chopped
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon chili powder
- 2 (10 ounce) cans green enchilada sauce
- cooking spray
- 8 (4 inch) corn tortillas, cut into quarters
- 1 1⁄2 cups pre-shredded reduced-fat Mexican cheese blend, divided
- chopped fresh cilantro (optional)
directions
- Preheat oven to 375.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, saute 5 minutes or until onion is tender.
- Add Chilies, cook 3 minutes, stirring constantly.
- Remove from heat, stir in chopped chicken strips.
- Combine cumin, chili powder and enchilada sauce. Pour 1/3 of sauce mixture into an 11 x 7 inch baking dish coated with cooking spray.
- Arrange 1/2 of tortilla quarters over sauce mixture, top with onion mixture.
- Sprinkle with 3/4 cup Mexican blend cheese, top with 1/3 of sauce mixture.
- Top with remaining tortillas and sauce mixture.
- Bake at 375 for 15 minutes.
- Sprinkle with remaining 3/4 cup of cheese, bake an additional 10 minutes.
- Sprinkle with cilantro if desired.
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RECIPE SUBMITTED BY
Hi... I am Diane, I live in St. Charles, Missouri (near St. Louis) and I am "The Mighty Assistant" in a probation office. For fun I enjoy live music, playing pool, several crafts and playing with my cat Sly and Harley the dog.
I've always enjoyed cooking and love to try new things. I received a bread machine last Christmas and have been having fun trying out all different types of breads.
I have recently become addicted to weekend mornings with the Food Network. My favorites are Rachael Ray, Sandra Lee and Paula Deen.