Overnight Chicken Enchilada Bake

Ingredients

• 4.5 oz chilis green chopped canned
• 10.8 oz cream of chicken soup canned
• 12 6-inch corn tortillas quartered ()
• 20 oz enchilada sauce canned
• 0.3 cup spring onion sliced
• 2 cups cheddar cheese shredded
• 1 lb chicken breast halves boneless skinless cut into thin bite-sized pieces
• 8 oz cream sour

Equipment

• frying pan
• oven
• baking pan
• aluminum foil
• glass baking pan

Directions

1. Spray 13x9-inch (3-quart) glass baking dish and 16x12-inch sheet of foil with nonstick cooking spray.
2. Heat large nonstick skillet over medium-high heat until hot.
3. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink in center, stirring frequently.
4. Remove from heat. Stir in soup, sour cream and chiles.
5. Spread 1/4 cup of the enchilada sauce in sprayed baking dish. Arrange half of the tortilla pieces over sauce, overlapping as necessary. Spoon and spread 1 cup enchilada sauce evenly over tortillas.
6. Spread half of chicken mixture over sauce. Top with 1 cup of the cheese. Repeat layers, starting with tortilla pieces. Cover tightly with sprayed foil. Refrigerate at least 8 hours or overnight.
7. Heat oven to 375F.
8. Bake covered 30 minutes. Uncover baking dish; bake an additional 20 to 25 minutes or until sauce is bubbly and cheese begins to brown.
9. Let stand 15 minutes before serving.
10. Sprinkle with onions.