Chicken Enchilada Casserole - Delicious!
Cook a few chicken breasts with seasoning, let cool a bit then pull apart with a fork.
Sauté 1/2 a chopped onion, a chopped green bell pepper and a 4 oz can of green peppers. When sautéed, add some flour to start a rue, then add a 28 oz can of green enchilada sauce. Simmer for about 10 minutes to thicken.
In a oven proof pan, cover the bottom of the pan with the sauce mixture, layer corn tortillas, add some chicken and then some Monterey Jack cheese. Repeat to fit in pan, about three (3) layers. Bake in a 350 degree oven for about 40 minutes, serve hot.
HH liked it the second time around when the sauce mixture had more time to set, both versions tasted great. Simple comfort food.