I'm looking for a chicken enchilada recipe.?

I have leftover roast chicken that I am going to use. I'm looking for a recipe that doesn't have cream cheese, any kind of condensed soup, and preferably no tomatoes, but it can have tomato sauce. I'd like to bake it in a casserole dish. Does anyone know of some good recipes?I'm looking for a chicken enchilada recipe.?
I do!





In a casserole dish, spray evenly with pam and cover the bottom with tortillas. Next place shredded chicken (cooked) on the tortillas, some tomato sauce (I prefer salsa though) on top of the chicken, some cheese on top of that, and whatever spices you want to top it all off. Place in the oven, middle rack, at 350 degrees for about 4 minutes...or until the cheese melts. Serve with sour cream. Yum :)I'm looking for a chicken enchilada recipe.?
Easy Chicken Enchilada Casserole:





1 hour | 15 min prep | SERVES 4





Ingredients





2 cups chicken breasts, cooked and shredded


1 teaspoon sugar


1/2 cup thick %26amp; chunky salsa


1(19ounce)can mild enchilada sauce


1(11ounce)can whole kernel corn, drained


2 cups tortilla chips, coarsely broken


1/4 cup green onions, sliced


1 medium tomato, chopped(3/4 cup)


1 cup monterey jack and cheddar cheese blend, shredded(try to use the kind with jalapeno peppers cheese blend)





Directions





1. Heat oven to 350 degrees F.


2. In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.


3. Place tortilla chips in an ungreased 8-inch square glass baking dish.


4. Top with chicken mixture.


5. Sprinkle with onions, tomato and cheese.


6. Bake 35-45 minutes or until hot and bubbly.


7. If desired, arrange additional tortilla chips around edge of dish.
Firecracker Enchiladas





From Every Day with Rachael Ray


August 2007





SIX SERVINGS


Prep Time: 25 min


Cook Time: 25 min





3 tablespoons vegetable oil


1 large onion, finely chopped


3 tablespoons flour


One 29-ounce can tomato sauce


1 tablespoon chili powder


2 1/2 teaspoons ground cumin


1 1/2 teaspoons salt


One 2-pound rotisserie chicken, meat shredded


1 pound muenster cheese, grated


3 chipotle chiles in adobo sauce, seeded and finely chopped


Twelve 6-inch corn tortillas





1. In a medium saucepan, heat the oil over medium-high heat. Add two-thirds of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to a boil. Simmer for 5 minutes; set aside.


2. Preheat the broiler. In a large bowl, mix the chicken, two-thirds of the cheese and the chiles.


3. Spread 1 cup of the enchilada sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling. Top with the remaining onion, sauce and cheese; broil until golden, 5 to 7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.