author the seasoned mom
yield 6
Ingredients
- 2 cups (12 ounces) diced or shredded cooked chicken (such as rotisserie chicken meat)
- 1 � cups enchilada sauce
- 1 cup reduced-fat shredded Mexican-blend cheese
- 8 (6-inch) corn tortillas
- Optional garnish: sour cream, sliced green onion, sliced olives, diced avocado or guacamole
Instructions
- Preheat oven to 350 degrees F. Spray a 2-quart baking dish with nonstick spray.
- In a large bowl, toss together chicken, half of the enchilada sauce (about � cup) and half of the cheese (about � cup).
- Place 4 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine).
- Visit 4-Ingredient Healthy Chicken Enchilada Casserole@www.theseasonedmom.com For Recipe Instructions.