Nothing quite warms the soul like a hot home cooked dinner on a cool crisp fall night. I love the spicy kick the green chilis add to this Enchilada Bake. It's not over the top, but just right. You can always adjust the spiciness by altering the mild, medium or hot variety of salsa.
1 tablespoon vegetable oil
1 medium onion, chopped
2-1/2 cups cooked shredded chicken breast meat
1 can (7 oz.) diced green chilis
1 package (1.25 oz.) taco seasoning mix
8 corn tortillas
1 can (15 oz.) kidney beans, drained
2 cups (8 oz.) shredded cheddar cheese,
1 jar (16 oz.) salsa
Preheat oven to 350 degrees
Grease 13x9x2-inch baking dish. Heat oil in large skillet. Cook onion, stirring occasionally, until tender. Remove from heat. Stir in chicken, chilis and seasoning mix. Layer half of tortillas in prepared baking dish. Top with chicken mixture, beans and 1 cup of cheese. Layer with remaining tortillas. Top with salsa and remaining cheese.
Bake for 30-35 minutes or until heated through and cheese is melted.