Chicken Green Chile Enchilada Casserole

So, if you're feeling cheesy. .. . here's some solid comfort food.

Chicken Green Chile Enchilada Casserole (Vegetarian) Recipe

This was in the "Inspired Vegetarian" section of Cooking Light Magazine. Satisfies both the vegetarian and meat-eater. For non-veggie households, could very easily substitute chicken breast for the meatless chicken.

8 servings
Time to Make: 50 min; 15 min. prep

1 t vegetable oil
1 cup chopped onions
3 garlic cloves, minced
1 (4 1/2 ounce) can green chilies, undrained
2 (6 ounce) packages vegetarian chicken strips, chopped (or 2 real chicken breasts, cooked, then chopped)
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 (10 ounce) cans green enchilada sauce
cooking spray
8 (4 inch) corn tortillas, cut into quarters
1 1/2 cups preshredded low-fat mexican cheese
chopped fresh cilantro (optional)

1. Preheat oven to 375.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, saute 5 minutes or until onion is tender.
3. Add Chilies, cook 3 minutes, stirring constantly.
4. Remove from heat, stir in chopped chicken strips.
5. Combine cumin, chili powder and enchilada sauce. Pour 1/3 of sauce mixture into an 11 x 7 inch baking dish coated with cooking spray.
6. Arrange 1/2 of tortilla quarters over sauce mixture, top with onion mixture.
7. Sprinkle with 3/4 cup Mexican blend cheese, top with 1/3 of sauce mixture.
8. Top with remaining tortillas and sauce mixture.
9. Bake at 375 for 15 minutes.
10. Sprinkle with remaining 3/4 cup of cheese, bake an additional 10 minutes.
11. Sprinkle with cilantro if desired.