chicken enchilada bake...

I came home from work last night and got my chicken breasts boiling for 2 dinners.  The Chicken Enchilada Bake was quick and easy and very good. The only change I made was I covered the dish with foil and baked for the noted cooking time and then topped it with cheese and continued to bake until it was melted and bubbly.  All enjoyed this flavorful dish!

Low Car Chicken Enchilada Bake via Dashing Dish

Ingredients

2.5cups	Chicken breast, cooked and shredded
1/2 cup	Canned diced tomatoes 1
3/4 cup	Enchilada sauce
1/2 cup	Salsa
1 tsp	Enchilada seasoning 2
1/2 cup	Low fat cottage cheese, blended smooth OR 4 oz (1/3 less fat) cream cheese, softened
1 cup	Corn
1 cup	Black beans
4	High fiber tortillas (such as La Tortilla brand), cut into quarters
1/2 cup	Shredded mozzarella or reduced fat cheddar cheese
1 1/2 cup	Chicken broth
	Toppings: Sliced black olives, chopped green onions Preheat oven to 375. Spray a 9×9 inch baking dish with non-stick cooking spray. In a medium bowl, mix chicken with the first 6 ingredients. in a separate small bowl, mix corn and black beans together. Pour the chicken broth in a shallow bowl. Dip the tortilla’s in the chicken broth, just long enough to get them moist, (almost as you would dip bread in an egg mixture for french toast). Layer 4 tortilla’s on the bottom of the prepared baking dish, followed by the chicken mixture, and ending with the corn and bean layer. Repeat the layers, ending with the tortilla layer. Top with the shredded cheese, (and olives and green onions if desired). Bake for 25-30 min or until cheese is melted.