Recipe: Layered Chicken Enchilada Casserole

Layered Chicken Enchilada Casserole

1 tablespoon vegetable oil
1 medium onion, chopped
2 1/2 cups cooked chicken breast meat, shredded
1 can (7 oz.) Diced Green Chiles
1 package (1.25 oz.) Taco Seasoning Mix
8 corn tortillas
1 can (15 oz.) kidney beans
2 cups (8 oz.) Cheddar cheese, shredded , divided
1 jar Salsa (your favorite brand or homemade)

Preheat oven to 350F. Grease 13x9x2-inch baking dish.

Heat oil in large skillet. Cook onion, stirring occasionally, until tender. Remove from heat. Stir in chicken, chiles and seasoning mix.

Layer half of tortillas in prepared baking dish. Top with chicken mixture, beans and 1 cup cheese. Layer with remaining tortillas. Top with salsa and remaining cheese.

Bake for 30 to 35 minutes or until heated through and cheese is melted.