Chicken Enchilada Casserole
From Kokopelli 12 years agoIngredients
- 1 can (16 oz) tomato sauce shopping list
- 1 can (4 oz) chopped mild green chiles shopping list
- 1 garlic clove, crushed shopping list
- 1 T chili powder shopping list
- 2 t ground cumin shopping list
- 1 t dried oregano shopping list
- 1/4 t ground black pepper shopping list
- 8 oz of cooked chicken shopping list
- 1 bunch green onions shopping list
- 9 corn tortillas shopping list
- 2-1/2 cups grated cheddar cheese shopping list
How to make it
- Preheat oven to 375 F.
- In a large bowl combine tomato sauce, green chiles, garlic, chili powder, cumin, oregano and pepper.
- Cut chicken into 1/2 inch cubes.
- Cut green onions into thin slices.
- Line bottom of casserole dish with 6 tortilla halves.
- Spread a third of the sauce over tortillas.
- Cover tortillas with half of the chicken and half the green onions and sprinkle with 1 cup of the cheese.
- Top with 6 more tortilla halves, half the remaining sauce, all the remaining chicken and green onions, and 1 ore cup of the cheese.
- Top with remaining tortilla halves, remaining sauce and remaining 1/2 cup cheese.
- Bake 25 minutes.
- Let stand 5 minutes before serving.
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