Tuesday, July 5, 2011
Another Chicken Enchilada Casserole
This recipe was born out of necessity and I basically just threw together things that were in my cabinet and freezer. It turned out good and there is always a lot of room for interpretation. Here's what I did.....
Chicken Enchilada Casserole
12 small corn tortillas
1 can of black beans rinsed and drained
1 small can of chopped green chilis
8 oz cream cheese softened
1 pkg easy taco chicken (approx 3/4 lb)
1 16 oz jar salsa
1/2 block of sharp cheddar cheese (approx 1 cup)
Mix cream cheese, chilis, black beans, and chicken. In the bottom of an 11 x 13 pan cover with about 1/4-1/2 cup salsa. Layer 4 tortillas over the salsa, breaking the tortillas in half to cover the bottom completely. Put 1/2 of the chicken mixture on top of the tortillas, add 1/4 cup cheese. Repeat layers, ending with tortillas. Pour remaining salsa over the top and cover with remaining cheese. Bake at 350 for 30 minutes or until browned and bubbly.
Serve with chopped onion, sour cream, and fresh cilantro.