"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Enchilada Casserole Recipe

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This recipe for Enchilada Casserole, by , is from Mary Jo Gebhardt's Famous Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Gebhardt
Added: Tuesday, November 25, 2008


1-8oz can tomato sauce
1 tsp. ground cumin
1/4 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper

2 cup salsa
2 chicken breasts - cooked & diced
2 cans chicken broth
1/2 tsp. canola oil
1/4 cup chopped onion
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 small can mushroom stems - drained
2 tbsp. diced green chilies
3 flour tortillas
3/4 cup grated cheddar cheese
3/4 cup grated parmesan cheese
3/4 cup grated mozzarella cheese

Mix sauce ingredients and set aside. Cook chicken breasts in broth and simmer 20 min. or until chicken is done. Remove chicken from broth and dice. In skillet, heat oil and saute' onion until tender. Toss chicken with onion. Sprinkle with cumin and chili powder. Toss with mushrooms and green chilies. Combine cheeses. Grease 9 in round cake pan. Cover the bottom of pan with mixture and 1/3 of cheeses. Top with second tortilla, some enchilada sauce, remaining salsa, chicken and 1/3 more cheese. Top with final tortilla, enchilada sauce, and remaining cheese.

Preparation Time:
Preparation Time:
Bake at 350 degrees for 40-45 minutes.




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