![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbVk7HLsWpiV0YefAjNAg2NRNKQGLLioZ4vi78mzWal_3L4jNsgO4ZvNP-p1twAo_v0tprvIJ1F-_ojLDUAVhaqxOEdQBGNI_f4Qs7yPoLWfdlNU3E-XuF4vjT7ZfD0oiL2xz6ODunN9YY/s400/cheesy+chicken+enchilada+casserole.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzoa18_7cbIgIyzUZEQXgO5aFpg82hxGr1Ho3KFs902yc8WXvd7WOnnjgHml2uZlAGa0GxqNkALy5e1pGDU4p0MPhLp-GuD7WdxdktIn7mSVUUNxgv86uET8YBlqqs3tJ66ypWUQMC7X7Z/s200/Char,+Lizzie,+Erin+cutting+enchiladas.jpg)
Ingredients:
1 cup whipping cream
1 cup shredded Pepper Jack Cheese
2 tsp ground cumin
1 tsp chili powder
1 cup sour cream
4 cups cooked, shredded chicken
2 tbsp vegetable oil
1 cup chopped red bell pepper
1 cup chopped onion
1 tsp minced garlic
1 10oz can diced tomatoes and chilies
1 tbsp freshly squeezed lime juice
10 6 inch soft corn tortillas
1 cup green salsa
1 2.3 cups shredded cheddar cheese
Directions:
(If you haven't done so already, cook and shred chicken). In a 2-quart saucepan heat whipping cream just to boiling. Remove from heat; stir in Pepper Jack cheese, cumin and chili powder until cheese melts. Gradually add sour cream. Sir in shredded chicken; set aside.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWIPQIDzXqAIZzZmbvZgXo9cdtcZbHPzTpmvWIiYDbU4mFBnsg2ItumC2e7SecX5ztxh8lPWi2-Iss0Y5iL9zB9y-FEmGL0Tqv5c_Ym6tlmpJc6CLc-wREUtskEI9xhgB0CV1o7uoEkFx/s200/red+sauce.jpg)
In medium non-stick skillet combine 2 tbsp vegetable oil, red pepper, onion and garlic. Cook and stir over medium heat for 4-5 minutes or until vegetables are softened. Add diced tomatoes and chilies, and lime juice; mix well. Cook for 1 additional minuted. Remove from heat; set aside. In bottom of greased 13x0
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2moUbMbnOHG9C6b0pgTUaQocwUS_WFkelihSskOHKYyA-8ZliXdN9ux1cd0SgDf0TOlefXhXRMQB4hbJTmuoRnTA71JBGz16vUEoNMvpJj2R1vvMkbYCiF_En-buGp2dFrYsC63UjLk-/s200/red+sauce+on+stuff.jpg)
-inch baking pan place 1 cup of red sauce. Begin layers; layer 5 torn corn tortillas on the red sauce, then layer 1/2 the chicken mixture, 1 cup of green salsa, 1 cup shredded cheddar cheese, the remaining five torn tortillas, last 1/2 of chicken, remaining red sauce, then top
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfDKsJhuz69MvH3BscEDEj2D-RJ557JNlE0VS3Kf55nAMt9HYcXIivBMaIrYCIKaK5bede3FYy9kfe0o83e97HT7PtZJcgJ_vWNMVLVswgjfg87XZacpc5YbWSKu_Z-NnmthBp7QP6zcBP/s200/bonnie+spreading+chicken+on+enchiladas.jpg)
with last 1/2 cup of cheddar cheese. Cover, bake for 30-35 minutes on 375. Garnish with chopped cilantro and additional sour cream.
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