Nonstick cooking spray
1 Tbsp. cooking oil
1 lb. boneless, skinless chicken breast halves, cut into thin, bite-size pieces
1 10 3/4-oz. can condensed cream of chicken soup
1 8-oz. container sour cream
1 4.5-oz. can chopped green chilies
1 10-oz. can enchilada sauce
12 6-inch corn tortillas, quartered
8 oz. (2 cups) shredded Cheddar cheese
1/4 cup sliced green onions
Berry 2 QT Casserole
Princess Heritage® Stainless Steel 10" Skillet
Spray Berry 2 QT Casserole with nonstick cooking spray. Heat oil in Princess Heritage Stainless Steel 10" Skillet over medium-high heat until hot. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink in center, stirring frequently. Remove from heat. Stir in soup, sour cream and chilies. Spread 1/4 cup of enchilada sauce in Casserole. Arrange half of tortilla pieces over sauce, overlapping as necessary. Spoon and spread 1 cup enchilada sauce evenly over tortillas. Spread half of chicken mixture over sauce. Top with 1 cup of cheese. Repeat layers, starting with tortilla pieces. Cover and refrigerate at least 8 hours or overnight. Preheat oven to 375°F. Bake covered 30 minutes. Uncover and bake an additional 20 to 25 minutes or until sauce is bubbly and cheese begins to brown. Let stand 15 minutes before serving. Sprinkle with green onions.
Yield: 6-8 servings
