Chicken Enchilada Casserole
IngredientsPAM® Original No-Stick Cooking Spray2 tablespoons Pure Wesson® Vegetable Oil1 cup chopped onion2 cloves garlic, minced1 can (29 oz each) Hunt’s® Tomato Puree1 tablespoon chili powder3/4 teaspoon salt3/4 teaspoon ground black pepper12 corn tortillas4 cups shredded cooked chicken3 cups shredded Cheddar and Monterey Jack cheese blend (3 cups = 12 oz)Directions1. Preheat oven to 350°F. Spray 13×9-inch baking dish with cooking spray; set aside. Heat oil in medium saucepan over medium heat. Add onion and garlic; cook and stir 5 minutes or until onion is crisp-tender. Stir in tomato puree, chili powder, salt and pepper. Reduce heat to low; simmer 10 minutes, stirring occasionally.2. Layer 4 tortillas, half of the chicken, 2/3 cup cheese and 1/4 of the sauce in prepared dish. Repeat layers. Top with remaining 4 tortillas, remaining sauce and remaining 2/3 cup cheese. Cover with aluminum foil.3. Bake 30 minutes. Uncover; bake 5 minutes more. Cut into 8 pieces.