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Receta Chicken Enchilada Casserole
by CookEatShare Cookbook

Chicken Enchilada Casserole
Calificación: 5/5
Avg. 5/5 1 voto
 
  Raciónes: 12

Ingredientes

  • 2 tbsp. vegetable oil
  • 1 med. onion, minced
  • 4 c. shredded, cooked chicken or possibly turkey
  • 1 (14 1/2 ounce.) can whole tomatoes, undrained and cut up
  • 1 (15 ounce.) can tomato sauce
  • 1 (1.25 ounce.) pkg. Lawry's taco spices and seasonings
  • 1/2 teaspoon Lawry's garlic pwdr with parsley
  • 1 dozen corn tortillas
  • 2 (2 1/4 ounce.) cans sliced ripe olives, liquid removed
  • 3 c. (12 ounce.) grated Monterey Jack cheese

Direcciones

  1. In large skillet, heat oil and saute/fry onion. Add in chicken, tomatoes, tomato sauce, taco spices and seasonings and garlic pwdr with parsley; blend well. Bring to a boil; reduce heat and simmer, uncovered, 15 min.
  2. In 9x13x2 inch glass baking dish, place 4 corn tortillas. Pour 1/3 of chicken mix on tortillas, spreading proportionately. Layer with 1/3 of olives and cheese. Repeat layers 2 times, ending with cheese. Bake, uncovered, in 350 degree oven for 30 to 40 min. Makes 6 to 8 servings. Serve with Mexican rice and a green salad.