"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
Diane Supinski
Added: Monday, July 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 C cooked Chicken meat (best if shredded)
1 pkg 30% less sodium Taco Seasoning Mix
1/2 C Water
2 C Salsa Verde (16 oz)
12 six inch corn (wheat or flour can be substituted) tortillas
15 oz Vegetarian Refried Beans (warmed)
8 oz reduced fat Sour Cream
2 C shredded reduced-fat Cheddar Cheese

Directions:
Directions:
Heat over to 350. In nonstick skillet, mix chicken, taco seasoning mix, water and salsa verde. Simmer on medium heat for 10 minutes. Coat 9" x 13" baking dish with cooking spray. Cover bottom of dish with 4 tortillas, tearing to fit. Pour half the chicken mixture on tortillas. Cover with 4 more tortillas. Spread with beans followed by sour cream. Sprinkle half the cheese over beans and sour cream, and cover with 4 more tortillas. Top with remaining chicken, followed by remaining cheese. Bake 25 to 30 minutes.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
You can also substitute canned chicken.

 

 

 

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