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Chicken Enchilada Casserole

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    Source: www.goodhousekeeping.comReport recipe

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    1. Ingredients U.S. Metric Conversion chart 2 tablespoon(s) vegetable oil 1 pound(s) chicken breast tenders , cut into 1/2-inch chunks Salt Pepper 1 small (4- to 6-ounce) red onion , thinly sliced 1/4 cup(s) water 2 large zucchini , cut into 1 1/2-inch by 1/2-inch spears 2 cup(s) corn kernels , frozen and thawed 2 cup(s) salsa verde 1/2 cup(s) sour cream , reduced-fat 1/2 cup(s) cilantro leaves , packed fresh and chopped 12 corn tortillas 5 ounce(s) (1 cup) queso añejo or cotija (aged Mexican cheeses) or feta cheese , crumbled

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    1. Con Poulos

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