Recipe - Pats Chicken Enchilada Layer Casserole

4 Skinless boneless chicken
breast halves
2 teaspoon Onion powder
2 teaspoon Garlic powder
2 teaspoon Ground cumin
2 teaspoon Chili powder
One half teaspoon Oregano
1 cn Fatfree refried beans
12 small Corn tortillas
1 Envelope enchilada seasoning
mix
1 small Can tomato sauce
8 ounce Reduced fat cheddar cheese;
shredded
1 cup Water
Three fourths cup Water

1. Using only one at a time for small food processors, or 2 at a time for
larger food processors, place chicken breast in food processor and grind
down into fine crumbly pieces. Remove any fat or skin that is not ground
down.

2. Spray large skillet with nostick spray. Begin heating. Place ground
chicken in skillet. Add one cup water, onion powder, garlic powder, cumin,
chili powder and oregano. Cook until all chicken is done. Add refried
beans, mixing well with chicken. Simmer over medium heat for about 10
minutes.

3. In small sauce pan, combine enchilada seasoning mix, tomato sauce and
Three fourths cup water. Cook over low heat, stirring often, until bubbly.

4. Spray 9" x 13" x 2" baking dish with nostick spray. Spoon One fourth cup of
prepared enchilada sauce into bottom of dish. Tear 6 corn tortillas into
pieces, place over enchilada sauce, covering bottom of dish as much as
possible. Spoon One fourth cup of enchilada sauce over tortillas.

5. Layer One half of chickenbean mixture over tortillas. Top with One half of
chedder cheese. Spoon One fourth cup enchilada seasoning over cheese. Tear and
layer remaining 6 tortillas over cheese. Spoon on another One fourth cup of
enchilada sauce. Layer with second half of chickenbean mixture. Pour on
remaining enchilada sauce. Top with remaining cheese.

Bake at 350° for 30 to 35 minutes or until cheese is bubbly. Let stand 5 to
8 minutes before serving.

NOTES : 2 pounds of ground chicken or turkey can be used in place of
chicken breasts.
Recipe by: Pat Thornburgh

Posted to TNT Recipes Digest by "THORNBUR_P@popmail.firn.edu"
THORNBUR_P@popmail.firn.edu on Feb 25, 1998