Chicken Enchilada Casserole
- 3 or 4 boneless skinless chicken breasts
- 12 corn tortillas
- 2 cans green chili enchilada sauce (mild)
- 1 can diced tomatoes and jalapenos
- 1 pkg. dry taco seasoning mix
- 1 medium onion, chopped
- 1 can stewed tomatoes
- 3 c. shredded cheese (Mexican blend)
- 1 c. sour cream
- Cook chicken in a covered skillet until cooked through, but not browned; shred with fork. Put about 1/2 cup water and 1/3 package dry taco seasoning in skillet on top of chicken; mix well. Let this simmer covered until most of the water is gone. In an 8 x 11 baking pan, pour about 1/3 can of green chili enchilada sauce; cover with tortillas. Tear tortillas to fit in pan without overlapping. Spread 1/2 chicken mixture, 1/2 of chopped onion, 1/2 tomatoes and jalapenos, 1/2 stewed tomatoes and 1/3 of cheese over the tortillas. Pour remaining enchilada sauce from first can over this. Starting with tortillas, layer everything again, reserving 1/3 of cheese and 2/3 second can of enchilada sauce. Cover with final layer of tortillas and spoon remaining enchilada sauce over tortillas; don't leave any dry places. Cover with remaining cheese. Bake at 350u0b0 until hot. Mix remaining dry taco seasoning with sour cream and serve on the side.
chicken breasts, corn tortillas, green chili enchilada sauce, tomatoes, taco, onion, tomatoes, shredded cheese, sour cream
Taken from www.cookbooks.com/Recipe-Details.aspx?id=129579 (may not work)