Creamy Chicken And Chile Casserole

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 boneless skinless chicken breasts, cubed (or ~ 6 chicken tenders)
• 1 (8 ounce) package cream cheese, cut into cubes
• 1 (4 ounce) can chopped green chilies
• 4 flour tortillas (soft taco size)
• 1 (10 ounce) can green enchilada sauce
• 8 ounces shredded cheese (i prefer pepper jack)
• 1 dash pepper
• 1 dash seasoning salt
• 1 dash garlic powder
• 1 dash chili powder

Recipe

• 1 heat oven to 400°f.
• 2 cook chicken over medium-high heat until cooked through.
• 3 add seasonings to chicken while cooking.
• 4 add cream cheese and chilies.
• 5 cook and stir until blended.
• 6 arrange 2 tortillas on the bottom of a greased 8x8-inch pan (i cut the tortillas in half and put the straight edges along the edges of the pan, letting the tortillas over-lap).
• 7 sprinkle the tortillas with a small amount of the cheese.
• 8 pour the chicken mixture over the tortillas.
• 9 sprinkle small amount of cheese over chicken mixture.
• 10 arrange remaining tortillas on top.
• 11 pour enchilada sauce over top and sprinkle with remaining cheese.
• 12 bake for 20 minutes.