3 cups cut-up cooked chicken
1 green bell pepper, chopped
1 can (11 oz) whole kernel corn, drained
1 jar (16 oz) chunky salsa
1 can (4.5 oz) chopped green chiles
1 package (6 oz) soft corn tortillas, cut into 1/2-inch strips
1 cup shredded taco-flavored Cheddar cheese (4 oz)
2 tablespoons chopped fresh cilantro
CHICKEN ENCHILADA CASSEROLE
- Heat oven to 375°F. Spray CW BY CORNINGWARE 3 QT. BAKER with cooking spray.
- In medium bowl, stir together chicken, bell pepper, corn, salsa and chiles. Spoon one-fourth of the chicken mixture into baking dish. Top with one-third of the tortilla strips. Repeat layers twice, ending with chicken mixture. Cover with foil.
- Bake 40 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until casserole is bubbly and cheese is melted. Sprinkle with cilantro.