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| Enchilada Casserole | |||||
| Ingredients: | |||||
| 10 7 IN. | Corn Tortillas | ||||
| 1 lb. | Chicken cooked and shredded | ||||
| 1 lb. | cheddar cheese shredded | ||||
| 1 pt. | sour cream | ||||
| 1/2 cup | chicken broth | ||||
| 1 pack | taco seasoning | ||||
| 2 cans | green chilies, chopped | ||||
| 1/4 | green onions, chopped | ||||
| 1/2 c | cilantro, finely chopped | ||||
| 1 box | stove top stuffing, chicken flavored | ||||
| 1 | (or 2) jalapeņos, diced (depending on how spicy you want it) | ||||
| 1/3 c | Olive oil | ||||
| 1 | Salt and pepper, to taste | ||||
| 1 c | refried beans | ||||
| 2 | tomatoes diced | ||||
| 1 head | lettuce | ||||
| 1 cup | sour cream | ||||
| Directions: | |||||
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Instructions:
1. Preheat oven to 350 2. Cook chicken, shred, and cool. 3. Mix shredded chicken, sour cream, chicken broth, taco seasoning, mayo, 3/4 of cheddar cheese, and salt & pepper in a bowl. 4. Lightly grease a 9x9 casserole dish. 5. Place 2 corn tortillas on bottom of the casserole dish. 6. Cover with chicken mixture. 7. Repeat until all tortillas are gone. Note: The final layer should be 2 tortillas. 8. Place drained Rotel and remaining cheddar cheese on top. 9. Cover with foil and bake for 45 min. 10. Remove foil and place under broiler for 3-5 mins. 11. Garnish with chopped green onions. |
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