Chicken Enchilada Casserole
This is hearty enough to serve on it’s own, but a Mexican Rice and a salad would make it a meal.
ingredients
- 1 1/4 lb skinned and boned chicken breast halves
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 or 5 garlic cloves, minced
- 1/4 tsp ground red pepper
- 2 14 1/2 oz cans of Mexican stewed tomatoes
- 2 4.5 oz cans chopped green chili’s
- 1/2 cup butter or margarine
- 1/3 cup flour
- 2 tbsp fajita seasoning (McCormick’s)
- 2 cups half and half (may substitute fat free half and half)
- 9 5 inch CORN tortillas, cut in half
- 1 8 oz package shredded Mexican cheese blend, (Kraft)(low fat works here too)
- Toppings: Sliced green onions, sliced ripe olives,salsa, sour cream
directions
- 1
Cook chicken in 1 tbsp hot oil in a large skillet over medium-high heat for about 6 minutes on each side or until done. Remove from pan and let cool, Once cooled, shred chicken and set aside. Saute onions and garlic in remaining 1 tablespoon olive oil until just tender. Add ground red pepper and tomatoes; cook, stirring occasionally for 10 minutes or until most of the liquid evaporates. Remove from heat and stir in chicken and green chile’s.
- 2
Melt butter in a heavy saucepan over low heat; whisk in flour and fajita seasoning until mixture is smooth. Cook, whisking constantly for 1 minute. Gradually whisk in half and half, and cook over medium heat, whisking constantly, until thickened and bubbly.
- 3
Spread 1/2 cup white sauce in a lightly greased 13x9 inch baking dish. Arrange 9 tortilla halves over sauce. Top with half chicken mixture then 2.3 cup shredded cheese. Repeat layers once. spoon 1/2 cup sauce over cheese; top with remaining tortilla halves. Spoon remaining sauce over tortillas. Reserve remaining cheese.
- 4
cover and bake at 350 degrees for 40 minutes or until thoroughly heated. Sprinkle with remaining cheese and let stand 10 minutes. Service with desired toppings.
Source: Kathy Cohee


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