Chicken Green Chile Enchilada Casserole (Vegetarian)

"This was in the "Inspired Vegetarian" section of Cooking Light Magazine. Satisfies both the vegetarian and meat-eater. For non-veggie households, could very easily substitute chicken breast for the meatless chicken."
 
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Ready In:
50mins
Ingredients:
12
Serves:
8
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ingredients

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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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Reviews

  1. This was one of those dishes that my family said tasted like more. the only thing we changed was the cheese -- we used a cheese i get at the local mexican grocery store -- chihuahua cheese -- it tasted great, was so easy to make and it has been added to my "you have to make this again list".
     
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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.
 
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