Chicken Enchilada Casserole

Ok, so this is one of the tastiest things I have ever had...it's so good. I have had this recipe since freshman year of college.

Cheese & Chicken Enchilada Casserole (one of our favorites!)
Serves 4 (it serves more like 6-8)
1c shredded extra sharp cheddar cheese (I used lowfat)
1c chopped tomato
1 can black beans
1 c corn
3 chicken breasts, cooked & shredded
1c cottage cheese (I used fat free)
1/3 c sliced green onions
2t chili powder
2 garlic cloves, minced
9 corn tortillas
1 c enchilada/taco sauce
1/4 c shredded Monterey jack cheese
2 T chopped green onions

Boil chicken and shred it with 2 forks.


Preheat oven to 375*. Combine 1st 9 ingredients.

Arrange 3 small tortillas or 2 large ones in bottom of greased 11x7 pan. Spread 1/2 of cheese mixture over
tortillas.


Repeat procedure w/ 3 tortillas and remaining tortillas.
Pour taco sauce over tortillas, sprinkle with Monterey jack cheese.



Bake @ 375 for 20 min or until cheese is melted. Sprinkle with 2T of
green onions.

Some of you may want to copy & paste it, so here's the recipe without pictures:
Cheese & Chicken Enchilada Casserole (one of our favorites!)
Serves 4
1c shredded extra sharp cheddar cheese
1c chopped tomato
1 can black beans
1 c corn
3 chicken breasts, cooked & shredded
1c fat free cottage cheese
1/3 c sliced green onions
2t chili powder
2 garlic cloves, minced
9 corn tortillas
1 c enchilada/taco sauce
1/4 c shredded Monterey jack cheese
2 T chopped green onions

Preheat oven to 375*. Combine 1st 9 ingredients. Arrange 3 tortillas
in bottom of greased 11x7 pan. Spread 1/2 of cheese mixture over
tortillas. Repeat procedure w/ 3 tortillas and remaining tortillas.
Pour taco sauce over tortillas, sprinkle with Monterey jack cheese.
Bake @ 375 for 20 min or until cheese is melted. Sprinkle with 2T of
green onions.