Chicken Enchilada Casserole Corn tortillas layered with a spicy tomato puree, shredded chicken and melted cheese Cooking Method: Bake Prep Time: 20 Cooking Time: 30 minutes-one hour Makes: 8 servings (1 piece each) Ingredients PAM® Original No-Stick Cooking Spray2 tablespoons Wesson® Pure Vegetable Oil1 large onion, chopped2 cloves garlic, crushed1 can (29 ounces) Hunt*s® Tomato Puree1 tablespoon Gebhardt® Chili Powder3/4 teaspoon salt3/4 teaspoon ground black pepper12 corn tortillas4 cups shredded cooked chicken3 cups (12 ounces) shredded Cheddar & Monterey Jack cheese blend Directions Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray; set aside. Heat oil in medium saucepan over medium heat. Add onions and garlic; cook and stir 5 minutes, or until onions are crisp-tender. Stir in tomato puree, chili powder, salt and pepper. Reduce heat to low; simmer 10 minutes, stirring occasionally. Layer 4 tortillas, half of the chicken, 2/3 cup of the cheese and 1/4 of the sauce in prepared dish. Repeat layers. Top with remaining 4 tortillas, remaining sauce and remaining 2/3 cup cheese. Cover with aluminum foil. Bake 30 minutes. Uncover; bake an additional 5 minutes. Cut into 8 pieces to serve.
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