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Sour Cream Enchilada Casserole Recipe
2-3 skinless chicken breasts
1 teaspoon ground cumin
1 teaspoon minced garlic or 2 cloves
Salt & pepper to taste
vegetable spray
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3.4 oz.) can cream of celery soup
1/2 cup sour cream
1/2 cup chopped onion
1 ( 4.5 oz.) can green chilies
15 (6") corn tortillas
8 oz. Colby & Monterey jack cheese
1. Cut chicken breast into bite size pieces and season with ground cumin, minced garlic, salt, and pepper.
2. Spray skillet with vegetable spray and brown chicken until done; Set aside.
3. Combine soups, sour cream, onions, and green chilies in a large bowl.
4. Add chicken pieces to the mixture.
5. Tear tortillas into quarters.
6. Spray a 9x13" casserole dish with non-fat vegetable spray.
7. Layer 1/2 of the tortillas, 1/2 of the chicken mixture, and half of the cheese.
8. Repeat layers ending with cheese.
9. Bake at 350°F for 30 to 45 minutes or until cheese is melted and bubbly.
Yields 8 servings.
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