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Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
Debra White
Added: Monday, November 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Ten 6 inch corn tortillas, halved
3 cups cubed cooked chicken
1 onion
1/2 green bell pepper, seeded and diced
14 ounce can stewed tomatoes
10 ounce can diced tomatoes and green chiles
1 cup shredded cheddar cheese

Directions:
Directions:
Preheat the oven to 350 degrees. Spray a 13x9 pan with nonstick cooking spray.

Line the bottom of the pan with half of the tortillas; layer with the chicken, onion, pepper and stewed tomatoes. Cover with the remaining tortillas. Pour the tomatoes and chiles over the top. Cover with foil and bake until heated through, about 30 minutes. Uncover and sprinkle with the cheese. Bake, uncovered, until the cheese is melted, about 10 minutes longer.

Cut in 6 squares, like lasagna, and serve topped with sour cream.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
The chicken can be replaced with turkey.

For a low calorie version, use fat free tortillas and cheese.

 

 

 

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