LAYERED CHILE-CHICKEN ENCHILADA CASSEROLE

LAYERED CHILE-CHICKEN ENCHILADA CASSEROLE


2 cups diced cooked chicken
3 cups shredded Colby-Monterey Jack cheese blend (12-oz.)
1 can (4.5-oz.) chopped green chilies, undrained
¾ cup sour cream
1 package (11-oz.) flour tortillas for Burritos, 8 (8-inch)
1 can refried beans
1 can enchilada sauce
4 green onions, sliced (1/4 cup)
1 cup shredded lettuce
1 medium tomato, chopped (3/4-cup)


Heat oven to 350^. Spray 13x9-inch (3-qt.) glass baking dish with cooking spray. In medium bowl, mix chicken, 1-1/2 cups cheese, the chilies and sour cream.

Layer 3 tortillas in baking dish, overlapping as necessary and place slightly up the sides of dish (cut third tortillas in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1-1/2 cups cheese.

Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomatoes.

Yield: 8 servings.

Do-ahead
Make this casserole up to 8 hours in advance, then cover and refrigerate until its time to bake it.