Serves: 8
Total Calories: 203
1. Place tortillas on baking sheet. Bake at 350° F about 10 minutes or until crisp. Cool break into small pieces. Set aside.
2. Stir together chicken, KELLOGG'S COMPLETE Wheat Bran Flakes cereal, cheese, enchilada sauce, and tomato sauce. Pour into 1 1/2-quart flat casserole dish.
3. Bake at 350° F for 30 minutes or until thoroughly heated. Remove from oven.
4. Place 1/2 cup chicken mixture on plate. Layer yogurt, lettuce, green onion, and tomato on top of chicken mixture. Sprinkle with tortilla pieces and serve right away.
This Chicken Enchilada Casserole recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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