Chicken Enchilada Casserole
Source of Recipe
Betsy at Recipelink.com
List of Ingredients
2 cups canned Italian tomatoes, divided
1/2 cup finely chopped onion
2 Tbsp canned green chilies, or jalapeno peppers
4 cloves of garlic, minced
1/2 cup water
1 packet inst. chicken broth $ seasoning mix
1/2 tsp oregano
1/2 tsp basil
4 tortillas (corn or flour)
6 oz. skinned, boned, cooked chicken, shredded
2 oz. shredded cheddar cheese, divided
Recipe
Preheat oven to 375 deg.
Blend 1 1/2 cup tomatoes until smooth. Dice remaining tomatoes.
Spray a 2 qt saucepan with Pam or other cooking spray. Add onion, chilies, peppers, and garlic; saute. (Or do this in the microwave.) Add pureed and diced tomatoes, water, broth mix, and seasonings. Simmer until thickened, 20-25 min.
Spread 1 cup of the sauce in a 12x7.5x2-inch baking pan.
Dip each tortilla into sauce to wet. Fill each with one fourth of the chicken and one fourth of the cheese. Put rolled tortillas in the pan, over sauce, seam-side down. Top with remaining sauce and cheese. Bake 15 to 20 min.
Makes 4 servings
Sherry in Missouri
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