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Chicken Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
Stacie Tew
Added: Monday, July 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 T.canola oil
1 c. chopped onion
1 1/2 tsp.ground cumin
1 tsp.chili powder
1/4 tsp.garlic salt
Dash of ground red pepper
2 (15.5-ounce) cans Great Northern beans, drained
2 c.shredded cooked chicken
1 c.thinly sliced green onions, divided
1/2 c.sliced ripe olives, divided
18 (6-inch) corn tortillas, divided
Cooking spray
2 c.(8 ounces) 4-cheese Mexican blend cheese,
divided
1 c.1% low-fat milk
1/2 c.chopped fresh cilantro
1 (16-oz.) jar green salsa

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 tablespoons
ripe
olives; stir well.

Preheat oven to 350.

Layer 6 tortillas on bottom of a 13 x 9-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 35 minutes. Uncover, sprinkle with
remaining 1/2 cup cheese, remaining 1/2 cup green
onions,
and remaining 1 tablespoon olives. Bake for 5 minutes
or
until cheese melts. Garnish with cilantro sprigs, if
desired.
May be served with a dallop of sour cream.

 

 

 

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