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Easy Enchilada Casserole

Source of Recipe


From "Cooking From a Country Farmhouse"






List of Ingredients



• 1 lb. skinless, boneless chicken breasts
  
• 1/2 medium onion
  
• 1/2 lime
  
• 1/4 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 12 corn tortillas
  
• 3/4 to 1 cup salsa or green taco sauce (to taste)
  
• 1 (11-ounce) can corn, drained
  
• 8 ounces sharp white Cheddar cheese, shredded
  
• 1-1/2 cups sour cream
  
• 3/4 cup milk
  
• 1 small red bell pepper, seeded and sliced into thin strips
  






Instructions



1. Trim any fat and gristle from the chicken. Rinse under cold running water and place in a medium saucepan of lightly salted water. Bring to a simmer, reduce the heat to moderately low, and poach the chicken breasts for 12 minutes, or until just white in the center (no pink showing) but still juicy. Remove from the heat and let stand in the hot liquid for 10 minutes longer. Remove to a plate and let cool.
   
   
2. As soon as the chicken is cool enough to handle, tear it into large shreds into a medium bowl. Cut the onion half lengthwise in the center, then cut crosswise into very thin slices. Add to the chicken along with the juice from the lime, salt and pepper. Toss to mix evenly.
   
   
3. Wrap 6 of the tortillas together in microwave-safe paper towels and microwave on 100% power for 45 seconds to heat through and soften. Repeat with the other 6 tortillas. (Or wrap 2 batches of 6 separately in aluminum foil and heat in a preheated 375-degree oven for 10 minutes.)
   
   
4. In a 14-inch oval gratin or shallow baking dish, arrange 4 of the tortillas, overlapping the edges as necessary to cover the bottom of the dish. Scatter half the chicken and onion over the tortillas. Drizzle half the salsa over the chicken. Sprinkle on half the corn and then about 3/4 cup of the shredded cheese. Combine the sour cream and milk and with a large spoon, drizzle about 3/4 cup over all. Cover with 4 more tortillas and repeat layers. Top the casserole with the last 4 tortillas. Lightly coat the top with the remaining sour cream mixture. Sprinkle on the remaining 1/2 cup cheese and garnish with the red pepper strips.
   
   
5. Bake in a preheated 375-degree (F) oven for 30 to 35 minutes, or until steaming hot throughout.
   
   Makes 6 servings.