Overnight Chicken Enchilada Bake
1 lb. boneless skinless chicken breast halves, cut into thin bite-sized pieces
1(10 3/4-oz.) can condensed cream of chicken soup
1 (8-oz.) container sour cream
1 (4.5-oz.) can Chopped Green Chiles
2 (10-oz.) cans Enchilada Sauce
12 (6-inch) corn tortillas, quartered
8 oz. (2 cups) shredded Cheddar cheese
1/4 cup sliced green onions
1. Spray 13x9-inch (3-quart) glass baking dish and 16x12-inch sheet of foil with nonstick cooking spray. Heat large nonstick skillet over medium-high heat until hot. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink in center, stirring frequently. Remove from heat. Stir in soup, sour cream and chiles.
2. 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. 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.
3. Heat oven to 375F. Bake covered 30 minutes. Uncover baking dish; bake an additional 20 to 25 minutes or until sauce is bubbly and cheese begins to brown. Let stand 15 minutes before serving. Sprinkle with onions.
Overnight casseroles are prepared with ingredients that improve with a little extra mingling time. Don't be tempted to bake this casserole immediately; as corn tortillas need time to absorb the enchilada sauce and soften.
Serve this flavorful Mexican-style casserole with greens tossed with orange slices, diced avocado, jicama sticks and citrus vinaigrette. Serve fruit sherbet and sugar cookies for dessert.