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Too hot to cook?  My favorite thing to do in the summer is to grill twice as much meat as we need for one meal, and then serve it sliced, as part of a cold salad the next day.  Add some fresh veggies, your favorite salad dressing, either vinaigrette or a creamy dressing will work, and either some salad greens or cold cooked pasta, and Voila, dinner is on the table in no time!
 

 
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Chicken Enchildada Casserole
by Ken Wilson 		No ratings
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  ***Use up left-over chicken from Sunday's meal.

Recipe:
Easy Chicken Enchilada Casserole
by Ken Wilson
serves: 8 		No ratings
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  casserole
Ingredients:
  10   corn tortillas
  1 lb.   chicken, cooked and shredded
  1 lb.   cheddar cheese
  1 pt.   sour cream
  1/2 cup   chicken broth
  1 packet   taco seasoning
  1 cup   mayo
  1/4   green onions, chopped
  1 can   Rotel
Directions:
  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.
Categories:
 
  • Main Dishes


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