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Stacked Chicken Enchiladas

Source of Recipe

Great Cooks Rise with the May Rivertide, Bluffton, SC Cookbook


List of Ingredients


Serving Size : 6

1 cup sour cream
16 ounces salsa -- mild
1 large sweet onion -- chopped
1 large green pepper -- chopped
1/4 cup water
2 cups chicken -- cut up
1 cup shredded Mexican blend cheese
4 small tortillas



Recipe


Preheat oven to 350º. Mix sour cream and salsa, set aside.

Saute onion and pepper in olive oil. Add ater and cook until onion is transparent, stir in cooked chicken for one minute. Remove from heat.

Place 1 tablespoon salsa mixture in a greased 9 inch deep-dish pie plate. Place 1 tortilla and layer salsa mixture, chicken mixture, and tortillas, ending with salsa mixture.

Sprinkle cheese on top. Cover loosely with foil. Bake 25 minutes, removing foil for the last five minutes to brown.

Cut in wedges like a pie.

*Double for a crowd and bake in a 9 x 13 inch casserole.