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Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Bukowick
Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. canola oil
1 cup chopped onion
1 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. garlic salt
Dash of ground red pepper
2 cans black beans, rinsed and drained
2 cups shredded, pre-cooked rotisserie chicken
1 cup thinly sliced green onions, divided
1/2 cup sliced ripe olives, divided
18 (6-inch) corn tortillas, divided
Cooking spray
2 cups pre-shredded reduced-fat Mexican blend cheese, divided
1 cup milk
1/2 cup chopped fresh cilantro
1 16 oz. jar green salsa
10 tbsp. sour cream
Additional cilantro for serving

Directions:
Directions:
Heat oil in a large nonstick skillet over medium heat. Add onion, cook 3 minutes or until tender, stirring frequently. Stir in cumin, chili powder, garlic salt, and pepper; cook 1 minute. Stir in beans; cook 2 minutes. Remove from heat. Add chicken, 1/2 cup green onions, and 7 tbsp. ripe olives; stir well.

Preheat oven to 350. Layer 6 tortillas on bottom of a 13x9 inch baking dish coated with cooking spray. Spread 2 cups chicken mixture over tortillas; sprinkle with 3/4 cup cheese. Repeat layers once. Top with remaining 6 tortillas.

Combine milk, chopped cilantro, and salsa in a blender, and process until smooth. Pour over top of tortillas. Cover and bake at 350 for 3 minutes. Uncover, sprinkle with remaining 1/2 cup cheese, remaining 1/2 cup green onions, and remaining 1 tbsp. olives. Bake for 5 minutes or until cheese melts. Serve with sour cream and garnish with cilantro, if desired.

Personal Notes:
Personal Notes:
This is a great, fresh tasting Mexican dish - not too heavy or greasy. The casserole can get too dry if if you use all the tortillas. I tend to err on the side of caution and reduce the number by about half. KEB

 

 

 

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