Chicken Enchilada Casserole
Cap Flyer - Brattleboro Food Co-op, Brattleboro, Vt.
Here's a family favorite sure to make any occasion - Cinco de Mayo, Mother's Day brunch or Monday night dinner - a fiesta fantastica!
Prep Time
45 minutes
Cook Time
30 minutes
Yield
4 Servings
Ingredients
1 tablespoon chili powder
1 teaspoon salt
1⁄2 teaspoon black pepper
2 1⁄2 cups chicken breast
1 cup sour cream
6 ounces enchilada sauce
4 ounces pepper, green chile (green)
4 scallion
12 tortilla, corn
2 cups cheese, monterey jack
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.