CHICKEN ENCHILADA CASSEROLE

1 tsp canola or olive oil

1 cup chopped red onion
1 can (4-oz) diced mild green chilies
2 cans (10-oz each) mild enchilada sauce
3/4 lb chicken breast, cooked and shredded
2/3 cup sliced green onions12 

12 (6-inch) corn* tortillas, divided (or low carb tortillas)
3/4 cup shredded Mexican-blend cheese
1/2 cup fat-free sour cream for serving, optional

Preheat oven to 350 degrees.
Lightly spray a 2 1/2-quart casserole dish with nonstick cooking spray.

Heat the oil in a large nonstick skillet over medium-high heat.  Add red onion and chilies; cook and stir 4 to 5 minutes or until the onion is tender.  Add the enchilada sauce, chicken, and green onions.

Place 4 of the corn tortillas in the bottom of the prepared casserole dish.  Spoon 2 cups of the chicken mixture over the tortillas.  Top mixture with 1/4 cup of the cheese.  Top with 4 more tortillas, 1 cup of the chicken mixture and another 1/4 cup of cheese.  Add the last tortillas, chicken, and cheese.

Cover dish and bake 20 minutes at 350 degrees.  Remove the cover and bake another 10 minutes until heated through.

Allow to stand 10 minutes before cutting to serve.

To serve, top with sour cream if desired.  Top with additional sliced green onions or a sprig of cilantro, if desired.

This is the file photo.