Chicken Gravy Enchilada Casserole
Source of Recipe
Aunt Saunny
A casserole using leftover chicken and gravy. You can also use
turkey. Serve with salsa, shredded lettuce, sour cream and black
olives if desired.
4 cups diced skinless, boneless chicken breast meat
4 cups chicken gravy
1 cup water
1 onion, chopped
3 stalks celery, chopped
1 (7 ounce) can diced green chiles
1 teaspoon garlic salt
salt and pepper to taste
12 (6 inch) corn tortillas
2 cups shredded Cheddar cheese
In a large skillet combine chicken, gravy, water, onion, celery,
chile peppers, garlic salt, salt and pepper. Stir together to mix.
Cover skillet and simmer over low heat for 1 to 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
In a 11x14 inch baking dish layer 6 tortillas, then 1/2 of the
chicken mixture, then 1/2 of the cheese. Repeat layers. Bake in the
preheated oven for 30 to 40 minutes or until cheese is melted and
bubbly.
Makes 8 servings
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