Mexican

Nicole's Chicken Enchilada Casserole is for Dinner.

Nicole's Chicken Enchilada Casserole takes 30 minutes to prepare.

Nicole's Chicken Enchilada Casserole takes 20 minutes to cook.

Nicole's Chicken Enchilada Casserole makes 4 servings.

The ingredients for Nicole's Chicken Enchilada Casserole are:

Here are the ingredients I used. I tried to approximate with the "ingredient finder" in SparkRecipes. Can't say I'm impressed with the ingredient list. I hope I've accurately calculated calories. Fell free to substitute beans for the chicken.

Ingredients:
3 Corn Tortillas
1.5 cups Shredded Cheese (I used cheddar?)
6 frozen boneless/skinless chicken tenderloins
? Sweet Onion
2 tbsp minced garlic
1 cup Red or Yellow Pepper Strips
2 cups salsa (any kind)
Salt, pepper, chili, any seasoning to taste
Toppings: cilantro, guacamole or avocado, sour cream or Greek yogurt

Here is how you make Nicole's Chicken Enchilada Casserole:

Thaw chicken tenderloins. If you plan ahead of time, thaw in the refrigerator all day. Otherwise they thaw quickly in a bowl of lukewarm water. Note: they do not need to be thawed completely before cooking.1. Preheat oven to 350 F. Butter a 9 inch round casserole dish2. To cook the chicken: place thawed chicken in a large pot, cover with water. Place on stove burner, turn burner on high. Bring water to a boil. When water has reached a boil, turn to low; simmer until chicken is cooked, about 2-3 minutes. To check chicken for doneness, break apart with a fork. Chicken is done when cooked through and no longer pink in the middle.3. Place cooked tenderloins in a bowl, shred using two forks. Season chicken with salt, pepper, and chili seasoning (or any season as desired). Set aside.4. While chicken is cooking, dice onion. Sautee in a skillet over medium heat until transparent. Add the garlic at the very end of cooking.5. When onion is transparent, add the pepper strips. Cook until tender.6. Assemble your casserole like lasagna. a. Place one tortilla on the bottomb. Layer with half the chicken and onion/pepper mixturec. Top with .5 cup of the cheese and salsad. Top with corn tortillae. Repeat steps a-cf. Top with third tortilla, remaining salsa, and cheese7. Bake at 350 for 15 minutes. If desired, raise the oven temp to 400 and bake for another 5 minutes until the cheese starts to brown. Be careful not to burn the cheese!8. When finished cooking, take out of oven. Let stand for 5 minutes before serving. Cut into 4 wedges, garnish with toppings.Enjoy while watching Jonathan Rhys-Myers seduce half of 16th Century England in The Tudors. Or however you eat dinner. Maybe that's just me... ;-)Serving Size: Makes 4 wedgesNumber of Servings: 4Recipe submitted by SparkPeople user LILREDJEEP_NG.

The nutritional information for Nicole's Chicken Enchilada Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 328.8

• Total Fat: 15.1 g
• Cholesterol: 37.5 mg
• Sodium: 470.6 mg
• Total Carbs: 16.0 g
• Dietary Fiber: 1.6 g
• Protein: 28.9 g

Nicole's Chicken Enchilada Casserole is Mexican cuisine.