Enchillada Casserole
Source of Recipe
Unknown
List of Ingredients
I use boneless chicken breasts, diced in about 1/2 to 1 inch squares. I sautee them in a little olive oil until there is no pink showing. If you want a real Mexican taste mix in a little taco seansoning. Then I toss the chicken pieces (drain off any oil) in the canned enchilada sauce. I make sure all the pieces are well coated but I don't overdo it on the sauce. Line the bottom of a casserole dish with the chicken pieces, then cover with green onion (as much or little as you like), then green chilis then cheese. If you have a lot of chicken do another layer. Bake at 350 until all the cheese is melted (about 30 minutes) then serve up with lettuce, tomatoes and sour cream. You could sub hamburger for the chicken if you wanted to.
Recipe
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