Chicken Enchilada Casserole Recipe
by Bek Davis
SUMMARY:
This is a Tex-Mex casserole dish that will be eaten up so fast. It is petty simple to make. It is assembled just like a Lasagna dish. Only difference is that we use Corn Tortillas.
Happy Cooking! |
This is a Tex-Mex
casserole dish
that will be eaten up so fast. It is petty simple to
make. It is assembled just like a Lasagna dish. Only
difference is that we use Corn
Tortillas.
Happy Cooking!
Ingredients:
- 10
- 7 inch
corn tortillas
- 1 lb. chicken,
cooked and shredded
- 1 lb. Cheddar
cheese, shredded
- 1 pt. sour cream
- 1/2 cup chicken broth
- 1 packet taco seasoning
- 1 cup mayo.
- 1/4 green onions, chopped
(garnish)
- 1 can Rotel,
drained (garnish)
Instructions:
- Preheat oven to 350
- Cook chicken, shred, and cool.
- Mix shredded chicken, sour cream,
chicken broth, taco seasoning, mayo, 3/4 of
cheddar cheese, and salt & pepper in a bowl.
- Lightly grease a 9x9 casserole
dish.
- Place 2 corn tortillas on bottom
of the casserole dish.
- Cover with chicken mixture.
- Repeat until all tortillas are
gone. Note: The final layer should be 2 tortillas.
- Place drained Rotel and remaining
cheddar cheese on top.
- Cover with foil and bake for 45
min.
- Remove foil and place under
broiler for 3-5 mins.
- Garnish with chopped green
onions.
Happy Eating!
Article Source: http://www.elrincondelantropologo.com/
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