Friday, April 10, 2009

Chicken Enchilada casserole
3 cups shredded, cooked chicken
1 package taco seasoning
2 cups salsa Verde
9 fajita size flour tortillas
1 can re fired beans, warmed in micro
8 oz sour cream
3 cups shredded cheese

I put 3 chicken breast in crock pot with 1/4 cup salsa, a can of mexi tomatoes, and a small can of green chilies and let cook on high a few hours until chicken was done. ( I didn't have salsa I improvised).
Then I put two tortillas (I only had large ones...) in the pan and put have the chicken mix on top (I shredded chicken and put it back in crock and mixed it all together). The I covered with two more tortillas. Then I mixed beans and cottage cheese (Yup you guessed it... no sour cream...) together and then spread that on top of the tortillas, then add about a cup of cheese. Then two more tortilla's then the rest of the chicken mix on top and then another cup of cheese (If your keeping track ... that's only 2 cups of cheese... I didn't have 3). Then bake at 350 for 25 min., until bubbly.

This was really good and very easy. I will make it again... but I will try to use more of the original ingredients... but my throw together one was yummy too!

P.S. Original Recipe is in Mays Family Circle page 206 (this issue has TONS of meals in it and we will be trying more)
Original Recipe
Chicken enchilada Casserole
3 cups shredded, cooked chicken
1 packet taco seasoning
2 cups salsa verde
9 fajita size flour tortillas
1 can re fried beans, warmed in microwave
8 oz sour cream
3 cups shredded cheddar cheese

1- Heat oven to 350. Mix chicken, taco seasoning, 1/2 cup water and salsa verde in a skillet. Simmer on medium heat for 10 min.

2- Coat 13x9x2 inch pan with nonstick cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and the sour cream.

3- Sprinkle half the cheese over the beans and sour cream, and cover with the remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese. Bake at 350 for 25 to 28 minutes, until bubbly.

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