Layered Chicken Enchilada Casserole
1 tablespoon vegetable oil
1 medium onion, chopped
4 cups cooked shredded chicken breast meat
1 (7 ounce) can diced green chiles
1 (1.25 ounce) package Taco Seasoning Mix
8 corn tortillas
1 (15 ounce) can kidney breans, drained
3 cups shredded cheddar cheese, divided
1 pound jar salsa
Preheat oven to 350 degrees F. Grease 13x9x2-inch baking dish.
Heat oil in large skillet. Cook onions, stirring occasionally, until tender. Remove from heat. Stir in chicken, chiles and seasoning mix.
Layer half of torillas in prepared baking dish. Top with chicken mixture, beans and 1 1/2 cups 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.
Cooking with Jim