*  Exported from  MasterCook  *

                      Chicken Enchilada Casserole

Recipe By     :
Serving Size  : 8    Preparation Time :0:20
Categories    : Casseroles                       Chicken
               Mexican

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      10 oz. pkg.   frozen corn kernels -- thawed slightly
 12      6 inch        corn tortillas
  1      cup           bottled hot salsa
  1      14 oz can     stewed tomatoes -- (14 to 16)
  1      8 oz.         cont.   low fat plain yogurt
    1/2  cup           low fat milk
    3/4  teaspoon      salt
 24                    black olives -- pitted
  1      16 oz. can    black beans -- rinsed and drained
  8      ounces        cooked chicken -- torn into shreds
    1/2  cup           green onions -- sliced
    1/4  cup           fresh cilantro -- chopped
    1/4  teaspoon      pepper
  1      teaspoon      ground cumin
  1      teaspoon      dried oregano
  4      ounces        sharp cheddar cheese -- shredded

Heat oven to 350 degrees.  Lightly oil 13 X 9 inch baking dish.

Sprinkle 1/2 cup corn kernels in prepared dish.  Tear 6 corn tortillas into 4
or 5 pieces; arrange, overlapping, to cover bottom of dish.

Mix salsa and tomatoes in bowl.  In another bowl, stir together yogurt, milk
and 1/4 teaspoon salt.

Spoon 1 cup salsa mixture over tortillas in dish.  Drizzle with 1/2 cup yogurt
mixture; sprinkle with olives.  Reserve 1/4 cup each corn and beans; sprinkle
remaining corn and beans over casserole.  Top with chicken, green onion and
cilantro.  Sprinkle with remaining 1/2 teaspoon salt, the pepper, cumin and
oregano.  Sprinkle with half the cheddar;  spoon 1/2 cup salsa mixture over
top.

Tear remaining tortillas into pieces.  Overlap on top to cover.  Sprinkle with
reserved corn and beans.  Spoon on remaining salsa mixture.  Drizzle remaining
yogurt mixture over top;  sprinkle with remaining cheddar.

Bake, covered, in 350 degree oven 15 minutes.  Uncover; bake 10 minutes or
until hot and lightly browned.  Serve with sour cream and radish slices if
desired.





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NOTES : 1/2 cup chopped onion can be substituted for the green onion.

CFF Shared by WjM 1TNTGT <[email protected]>
http://members.tripod.com/~CookingForFun

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