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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Layered Enchilada Casserole Recipe

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This recipe for Layered Enchilada Casserole is from Eating with the Hill's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large chicken breasts
4 c. shredded cheese (Mexican blend cheese)
1 large onion, chopped
1 (11 oz.) can Mexicorn (rinsed and drained)
1 (15 oz.) can black beans (rinsed and drained)
1 (16 oz.) jar salsa
1 (10 oz.) can enchilada sauce
1 (16 oz.) container sour cream
8 6-inch corn or flour tortillas
chili powder (dash)
1/2 stick butter
Directions:
Directions:
Cut chicken breasts into strips and cook. Using butter saute onion in separate pan. Once chicken cooked tear apart into small pieces. Mix sour cream and salsa together and place to side. Then mix black beans, mexicorn, onions, chili powder and enchilada sauce together and place over low heat for approximately 10 minutes (this will be referred to as the bean/corn mixture.) Take large casserole dish and layer starting with bean/corn mixture, then place tortillas next, then chicken, then salsa/sour cream mixture then cheese, then repeat. Top with lots of cheese. Bake at 350º until bubbly and lightly browned on top for approximately 30 minutes.
Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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