Chicken Enchilada Casserole
Summary
| Yield | |
|---|---|
| Source | Cap Flyer - Brattleboro Food Co-op, Brattleboro, Vt. |
| Prep Time | 45 minutes |
| Recipes | Entree |
Description
Here's a family favorite sure to make any occasion - Cinco de Mayo, Mother's Day brunch or Monday night dinner - a fiesta fantastica!
Ingredients
- 2 1⁄2 c cooked chicken breast, shredded
- 2 c monterrey or pepper jack cheese, shredded and divided
- 1 c sour cream
- 6 oz green chili or enchilada sauce
- 4 oz diced green chilies (1 can)
- 4 scallions, chopped
- 1 T chili powder
- 1 t salt
- 1⁄2 t pepper
- 12 6-inch corn tortillas
Instructions
Preheat oven to 350 degrees F.
Grease a 13x9x2-inch baking dish.
In a large bowl, mix together chicken, 1 cup cheese, sour cream, chilies, salt, pepper and chili powder.
Cover bottom of pan with 4 tortillas and layer tortillas with a smear of sauce and half of the chicken mixture. Repeat the process ending with a layer of tortillas on top. Smear top layer of tortillas with sauce and garnish with cheese and scallions.
Bake covered at 350 degrees F for 30 - 35 minutes until completely heated and cheese is melted.
Serve immediately with Spanish rice.
Notes
City Market Store Hours:
7 Days a week 7AM - 11PM
Check the Market Cafe Menu!
Fresh Food Drive on September 11
On September 11, the Co-op will host a Produce for the People fresh food drive from 10:00 a.m. - 1:00 p.m. Donations will benefit the Chittenden Emergency Food Shelf. Share your extra produce and help the community eat local!
