This is the recipe that I referred to in a previous post that Jillian so graciously helped me with.
Layered Chile-Chicken Enchilada Casserole
2 c diced, cooked chicken
3 c shredded Colby-Monterey Jack cheese (12 oz)
1 can (4.5 oz) chopped green chilies, undrained
3/4 c sour cream
8 flour torillas for burritos
1 can (16 oz) refried beans
1 can (10 oz) enchilada sauce
Heat oven to 350 degrees. Spray 13x9-inch glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 c of the cheese, green chiles and sour cream.
Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of disk (cut thir tortilla in half). Spread about half of the beans over tortillas. Top with about half the chicken mixture and half the enchilada sauce. Layer 3 more tortillas and remaining beans and chicken mix. Place remaining 2 tortillas over chicken mix, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1 1/2 c cheese. Cover with foil.
Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting.
Garnish with your favorite toppings - chopped tomato, green onion, black olives, lettuce, etc.
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