Mccarrick'S Chicken Enchilada Casserole - cooking recipe

Ingredients

2 whole boneless breasts, cut in chunks
1 large (28 oz.) can tomato puree
2 (7 oz.) cans green chiles, chopped
1 (10 oz.) can enchilada sauce
1 pkg. (large size) flour tortillas
1 (8 oz.) Cheddar cheese block
2 Tbsp. chili powder
2 fresh tomatoes, diced
1 medium onion, chopped

Preparation

In a large frying pan, brown breasts and onion in 2 tablespoons oil.
Add puree and chili powder. Cover and simmer 1 to 2 hours.
Shred chicken into small pieces.
Shred Cheddar cheese into 3 equal piles.
Reserve 2 tablespoons enchilada sauce in separate dish.