One of the things I love about fall is, that with the cooler temperatures, I don’t mind heating up the kitchen to make our favorite oven dishes. And it’s especially nice when Max walks in from work and notices the rich aroma—“Mmm, something smells good.” Brownie points from my sweet hubby are always good.
Here’s a dish we like a lot. I think you will too.
CHICKEN ENCHILADA CASSEROLE
3 large chicken breasts, cooked
1 can chopped green chiles
1 can green enchilada sauce
3 cups Mexican style shredded cheese
6 to 8 medium-sized flour tortillas
3 large chicken breasts, cooked
1 can chopped green chiles
1 can green enchilada sauce
3 cups Mexican style shredded cheese
6 to 8 medium-sized flour tortillas
Cube the cooked chicken and mix with green chiles in a bowl. Spray a 9 x 13 baking dish with Pam. Place a couple of the tortillas in the bottom of the dish. Spread ½ the chicken mixture, 1/3 of the green enchilada sauce, and 1/3 of the cheese over tortillas. Repeat for another layer. Top with tortillas, the last 1/3 of the sauce, ending with the remaining cheese.
Bake at 350 degrees 30 minutes or until bubbly.
Serve with a green salad, corn, and warm tortillas. Pass the sour cream, guacamole, and salsa for garnish, if desired. Margaritas would be a great addition to the meal too, but I’ve never learned how to make them ☺
¡Que aproveche!
2 comments:
I would be happy to teach you how to make margaritas, Carla. Anytime. Your place or mine.
mmmmm I LOVE chix enchiladas. Never had a margarita, but they look cool. :)
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