Looking for a quick weeknight recipe or need a dish for a party or pot-luck dinner. This recipe is for you. It only takes about 45 minutes from start to finish (providing you have the shredded chicken done). This recipe is from one based on a post from Handle The Heat.
4-5 cups of shredded chicken (4-5 chicken breasts)
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp chili powder
1/4 tsp garlic powder
salt and pepper to taste
1/2 cup frozen corn thawed
3 green onions chopped
28 oz can of enchilada sauce
1/2 cup 2% Greek Yogurt
3 cups shredded cheese ( I used Mexican mix)
Preheat oven to 375 degrees
Spray a 13 x 9 inch or lasagna pan with nonstick cooking spray
In a large bowl combine the chicken, corn, cumin, cayenne pepper, green onions, salt and pepper, chili and garlic powder. Stir well.
In another bowl combine the enchilada sauce and Greek yogurt. Fold together until sauce thickens and is well combined.
Arrange tortillas in the bottom of the pan
Layer 1/2 of chicken mixture over tortillas
Next put 1 cup of cheese over chicken mixture
Place 1/2 of enchilada sauce over top.
Repeat layers again.
Top with 1 cup of cheese
Cover dish with foil and bake at 375 for 30 minutes. Remove foil and broil for 5 minutes until cheese is bubbling.