"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Enchilada Casserole Recipe

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This recipe for Enchilada Casserole, by , is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, August 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 T. Butter
1/4 cup all-purpose flour
1 cup milk
1/2 cup reduced sodium chicken broth
2 cups chopped cooked chicken
1/4 cup chopped red pepper
1 4 oz. can chopped green chiles
2 T. dried taco seasoning mix
8 oz. cheddar cheese, shredded
6 6 inch corn tortillas halved
1/3 cup chopped cilantro
Sour cream, salsa, sliced olives, shredded lettuce

Directions:
Directions:
Heat oven to 375. Spray casserole dish with nonstick spray. Melt butter and add flour. Add milk and chicken broth. Bring mixture to boil then add chicken, red pepper, chiles, taco seasoning and continue cooking until thickened. Spread 3/4 cup chicken mixture on bottom, arrange 4 tortillas over sauce. Spread 3/4 cup chicken mixture over the top, and then 4 tortillas halves, 3/4 cup chicken mixture and then 2/3 cup cheese. Bake 20-25 minutes.

 

 

 

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