Enchilada Caserole

• 1 1/2 pounds chicken breast
• 1 teaspoon salt for cooking the chicken + 1/2 tsp salt for cooking veggies
• 1 onion large
• 1 red bell pepper
• 4 cloves garlic
• 14 ounces crushed tomatoes can of
• 1/2 cup sour cream
• 1 can fat-free refried beans
• 1 tablespoon taco seasoning
• 1 can diced green chilies 4 oz
• 18 corn tortillas
• 1 can red enchilada sauce 14 oz
• cooking spray
• 1/2 cup shredded cheddar cheese or mexiblend

1. Boil the chicken breast in lightly salted water. While that is cooking, mince the garlic and chop the onion and bell pepper.
2. Cook minced garlic, onion and bell pepper over medium heat with remaining 1/2 tsp. salt, until onions are almost soft. Remove from heat and add crushed tomatoes.
3. In a separate bowl mix the sour cream, can of refried beans, and taco seasoning.
4. When the chicken is done (no longer pink) shred it with two forks. Mix the diced green chilies and cooked veggies with the chicken.
5. Spray a 13"x9" glass baking dish with cooking spray.
6. Pour about 1/4 of the can of enchilada sauce in the dish.nreate a single layer of 6" corn tortillas on the sauce.npread 1/3 of the refried bean mixture on the tortilla layers.nayer on 1/3 of the chicken mixture.ndd just a little enchilada sauce.
7. Repeat layers ending with tortillas.nour the rest of the enchilada sauce on top.
8. Bake in 350 degree oven for 30 minutes.
9. Add cheese and bake another 10 minutes.net rest on the counter 5 minutes before cutting.

chicken breast, salt, onion, red bell pepper, garlic, tomatoes, sour cream, beans, taco, green chilies, corn tortillas, red enchilada sauce, cooking spray, cheddar cheese

Taken from www.yummly.com/recipe/Enchilada-Caserole-1336581 (may not work)