"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

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.

Karen Bukowick
Added: Saturday, January 10, 2009


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

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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