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Chicken Enchilda Casserole Recipe

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This recipe for Chicken Enchilda Casserole, by , is from The Sullivan Family Favorites, 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!

Contributor:  
Contributor:  
Christine Sullivan

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup salsa
1/2 cup low sodium chicken broth
1 tsp. ground cumin
3 8 oz. cans of no salt added tomato sauce
3 cups cubed cooked chicken breast
3 tbsp. chopped pickled jalapeno peppers
1 15oz. can of black beans
12 6 inch tortillas
1 1/2 cup shredded reduced fat sharp cheddar
1/2 cup shredded reduced fat Monterey jack cheese
3/4 cup low fat sour cream
1/2 cup chopped green onion

Directions:
Directions:
Combine first 4 ingredients and stir well.. Spread 3/4 cup of the mixture on the bottom of a 13 x 9 x 2 casserole dish.

Combine chicken, peppers, black beans, and a 1/2 cup of the tomato mixture and stir well.

Spoon chicken mixture evenly down the centers of the tortillas and roll up. Place them seam side down in the baking dish. Top with remaining tomato mixture and cheese.

Cover and bake at 350 for 25 minutes.

Sprinkle with green onions and serve with sour cream.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Most times I just layer this like a lasagna instead of rolling them individual. When I do that I layer 6 tortillas on the bottom. Spoon the chicken mixture evenly. Top with 6 tortillas, sauce, and cheese. Its easier this way.

 

 

 

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