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"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

Ramos Enchilada Casserole Recipe

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This recipe for Ramos Enchilada Casserole is from The 170th Mp Co Cookbook , 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:  
1 lb. Boneless skinless chicken breast (boiled shredded) or canned

1 28oz. Las Palmas Green Chili Enchilada Sauce

1 7oz. can Salsa Verde

2 8oz. bags Shredded mexican cheese

18 Corn tortillas
Directions:
Directions:
Combine Green Chili Sauce and salsa verde in a skillet pan on low heat. Warm tortilla individually on stovetop. Dip tortilla's (individually) in sauce. Layer tortillas in casserole dish (approx. 6 tortillas per layer). Top the layer with shredded chicken and shredded cheese. Repeat 3 times.

Bake in oven at 350º for 30 mins or till top layer is browned and melted completely.

Approx. 10 servings

Enjoy with a side of rice and beans.

 

 

 

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