Saturday, October 24, 2009

Chicken Enchilada Casserole

I know these picture don't look very good, but they give you an idea of what it looks like.

12 corn tortillas
16 oz enchilada sauce, any kind, I had a some green and red left over so that is what I used
1 cup shredded cheddar
1 cup shredded pepper jack
2 chicken breasts, cooked and chopped, seasoned with salt and pepper and a little chili powder and garlic powder

Make It:
Preheat oven to 350. Warm enchilada sauce in a pan on stove. Take one tortilla dip it in sauce on both sides and put in bottom of a large casserole dish, continue this step with 3 more tortillas. Sprinkle on evenly over tortillas 1/4 cup of each cheese and 1/2 of the chicken. Repeat step one with four more tortillas. Repeat step two using the rest of the chicken. Dip the last four tortillas in sauce and place on top, pour remaining sauce over tortillas, sprinkle with rest of cheese. Bake until cheese is bubbly about 30-45 minutes. Enjoy!

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