Enchilada Casserole

Yesterday's post for turkey enchilladas had me craving Mexican food! I decided to use the concept of my Mexican Lasagna recipe, combined with enchiladas, to come up with this. We all agreed that the recipe is a keeper! It was easy to make, yummy to eat. My measurements are not exactly precise, as when I whip things up off the top of my head, I rarely get a measuring cup out. This recipe is forgiving and will likely taste great with any amounts of the called for ingredients. Have fun with it and Enjoy!

Enchillada Casserole

• splash of EVOO
• 2 small (or 1 large) chicken breast, diced
• 1/2 red, yellow OR orange pepper, diced
• 1 cup plus 1/2 cup salsa
• 1/3 brick of cream cheese
• 6 tortilla shells
• 1 1/2 cups cooked rice
• 1 cup shredded cheddar cheese

1. Preheat oven to 425 degrees. Lightly grease a small casserole dish.
2. In a large frying pan, brown chicken in oil, oven med-high heat. Add diced peppers, and cook until softened, about 5 minutes. Stir in 1 cup of salsa and cream cheese. Heat over medium, until cream cheese is melted and everything is combined.
3. Place 2 tortilla shells in bottom of casserole dish. Tear them in half, if needed, to full cover the bottom of dish. Spoon rice over shells, then sprinkle with 1/2 cup cheese. Top with another layer of tortilla shells, then place the chicken mixture on those shells. Place the final 2 tortillas on, spoon the 1/2 cup salsa evenly over, and sprinkle with the final 1/2 cup cheddar cheese.
4. Bake in preheated oven for about 15-20 minutes, or until cheese is melted and just starting to brown. Serve immediately and ENJOY!