Chicken Enchilada Casserole
Summary
| Yield | |
|---|---|
| Source | Cap Flyer - Brattleboro Food Co-op, Brattleboro, Vt. |
| Prep time | 45 minutes |
| Recipes | Entrees |
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
| 1 | Tablespoon | chili powder |
| 1 | Teaspoon | salt |
| 1⁄2 | Teaspoon | pepper |
| 2 1⁄2 | Cup | chicken breast (cooked, shredded) |
| 1 | Cup | sour cream |
| 6 | Ounce | enchilada sauce (or green chile sauce) |
| 4 | Ounce | green chiles (diced) |
| 4 | scallions (chopped) | |
| 12 | corn tortillas (6-inch size) | |
| 2 | Cup | cheese, monterey jack (or pepper jack, shredded and divided) |
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
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