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Chicken enchilada Casserole

Source of Recipe

Linda K. Leone..7/10/2006


List of Ingredients

12 tortillas
1 recipe Chicken filling
1 C red Colorado sauce, (sub: basic red chili sauce)
1 onion, diced
1 2.5 oz can sliced black olives
2 C grated Chihuahua cheese, (sub: cheddar or muenster
3/4 C sour cream
4 oz cream cheese
1/2 C Queso Blanco cheese, (sub:cottage cheese)




Recipe

Chicken filling
1 chicken breast, shredded (or 4 C turkey)
1 C chicken stock
1/4 C mole verde, (prepared)
1/4 C napolitos slices, rinsed, (or diced mushrooms)
1/2 C chopped onion
1 small can chopped green chilies
1/8 tsp green tabasco sauce
1/2 C grated Asadero cheese, (sub: monterey jack)
Combine all and use in enchiladas.
Heat the tortillas on griddle to soften. Divide the filling between the 12 tortillas. Roll up and place in a large baking dish.
Pour the red Colorado sauce over, to just come almost to top of enchiladas.
Combine the onion, olives, sour cream and chihuahua cheese.
Top with sour cream spread over. Drop small spoonfuls of cream cheese mixed with cottage cheese, here and there all over the casserole.
Cover with foil and bake at 350 degrees F. for 20-25 minutes.

Note: you can also add roasted garlic to the filling or topping if desired. (1/4 tsp each of oregano and cumin also)