Chicken Enchilada Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 12 ounces boneless chicken breasts
• 15 ounces fat-free chicken broth
• 1 teaspoon garlic, minced
• 1/2 cup chopped onion
• 1/2 teaspoon black pepper
• 3/4 cup nonfat sour cream
• 3 tablespoons all-purpose flour
• 3 tablespoons nonfat dry milk powder
• 6 medium fat free flour tortillas
• 2 ounces kraft free shredded cheddar cheese
• 2 ounces kraft 2% shredded colby-monterey jack cheese
• 10 ounces canned enchilada sauce

Recipe

• 1 cook chicken and chop.
• 2 in a medium saucepan, add broth, chopped onion, garlic and pepper to taste.
• 3 bring to a boil and then simmer for five minutes.
• 4 in a small bowl, mix sour cream, flour and dry milk.
• 5 stir into broth mixture until well mixed, then remove from heat and stir in chicken.
• 6 spray an 8 x 10 glass baking dish with pam.
• 7 pour a small amount (about 1/4 of can) of the enchilada sauce in the bottom, spreading over the bottom.
• 8 layer two tortillas on the bottom, slightly overlapping.
• 9 sprinkle 1/3 of cheese over tortillas, then ladle half of the chicken mixture evenly over the tortillas.
• 10 top with two more tortillas, then add 1/4 of the enchilada sauce, 1/3 of the cheese and the remaining chicken mixture.
• 11 top with last two tortillas.
• 12 pour the remaining 1/2 can of enchilada sauce over the top and spread it to make sure it coats the entire top surface of the tortillas.
• 13 sprinkle with remaining cheese.
• 14 bake at 350 degrees for 20 minutes.
• 15 allow to rest for five minutes before serving for the filling to set up.