Chicken Enchilada Casserole Recipe

• 4 uncooked corn tortillas
• 4 c. cubed, cooked chicken
• 1 c. all bran cereal
• 1 c. shredded Mozzarella cheese
• 1 (10 ounce.) jar enchilada sauce
• 1 (8 ounce.) can tomato sauce
• 2/3 c. (6 ounce.) plain, low fat yogurt
• 4 c. shredded lettuce
• 1/3 c. sliced green onions
• 1/2 c. minced tomatoes

1. Place tortillas on baking sheet.
2. Bake at 350 degrees for about 10 min or possibly till crisp.
3. Cold; break into small pcs; set aside.
4. Combine chicken, cereal, cheese and sauces.
5. Pour into 1 1/2 qt casserole dish.
6. Bake at 350 degrees for about 30 min or possibly till thoroughly heated.
7. Remove from oven.
8. Layer yogurt, lettuce, green onions and tomato on top of casserole.
9. Sprinkle with tortilla pcs and serve immediately.
10. MICROWAVE METHOD: Place tortillas on paper towel.
11. Cook High 2 to 4 min.
12. (Do not brown them.)
13. Cold and break as above.
14. Combine chicken mix as above.
15. Cover and microwave on High 9 min, stirring every 3 min.
16. Let stand 5 min.
17. Layer as above and serve immediately.

corn tortillas, chicken, bran cereal, mozzarella cheese, enchilada sauce, tomato sauce, yogurt, shredded lettuce, green onions, tomatoes

Taken from cookeatshare.com/recipes/chicken-enchilada-casserole-38689 (may not work)