Canadian Running

Chicken Enchilada Casserole

- Ingredient­s 4 chicken breasts 1 large onion, chopped 4-oz. can chopped green chilies 1 cup cheddar cheese, shredded 1 cup mozzarella, shredded 3 flour tortillas 2 tbsp oil 1 cup salsa 1 can (10 oz.) mushroom soup


1. Preheat oven to 350 F.

2. Cut the chicken into 1-inch pieces. In a pan, heat oil and brown on mediumhigh heat.

3. Add the onion and cook until softened, approximat­ely 3 minutes.

4. Add the green chilies, soup and half of the cheese. Cook slowly until cheese melts.

5. Line a lightly greased casserole dish with half of the tortillas.

6. Cover the tortillas with ½ cup salsa, then half the chicken mixture. Repeat. 7. Top with remaining cheese, then bake for 50–60 minutes.

Kim Doerksen is Canadian Running’s food writer, a coach with @mile2marat­hon and an elite runner in Vancouver.

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