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Chicken Enchilada Casserole
* Exported from MasterCook *
Chicken Enchilada Casserole
Recipe By :
Serving Size : 8 Preparation Time :0:20
Categories : Casseroles Chicken
Mexican
Amount Measure Ingredient -- Preparation Method
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1 10 oz. pkg. frozen corn kernels -- thawed slightly
12 6 inch corn tortillas
1 cup bottled hot salsa
1 14 oz can stewed tomatoes -- (14 to 16)
1 8 oz. cont. low fat plain yogurt
1/2 cup low fat milk
3/4 teaspoon salt
24 black olives -- pitted
1 16 oz. can black beans -- rinsed and drained
8 ounces cooked chicken -- torn into shreds
1/2 cup green onions -- sliced
1/4 cup fresh cilantro -- chopped
1/4 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
4 ounces sharp cheddar cheese -- shredded
Heat oven to 350 degrees. Lightly oil 13 X 9 inch baking dish.
Sprinkle 1/2 cup corn kernels in prepared dish. Tear 6 corn tortillas into 4
or 5 pieces; arrange, overlapping, to cover bottom of dish.
Mix salsa and tomatoes in bowl. In another bowl, stir together yogurt, milk
and 1/4 teaspoon salt.
Spoon 1 cup salsa mixture over tortillas in dish. Drizzle with 1/2 cup yogurt
mixture; sprinkle with olives. Reserve 1/4 cup each corn and beans; sprinkle
remaining corn and beans over casserole. Top with chicken, green onion and
cilantro. Sprinkle with remaining 1/2 teaspoon salt, the pepper, cumin and
oregano. Sprinkle with half the cheddar; spoon 1/2 cup salsa mixture over
top.
Tear remaining tortillas into pieces. Overlap on top to cover. Sprinkle with
reserved corn and beans. Spoon on remaining salsa mixture. Drizzle remaining
yogurt mixture over top; sprinkle with remaining cheddar.
Bake, covered, in 350 degree oven 15 minutes. Uncover; bake 10 minutes or
until hot and lightly browned. Serve with sour cream and radish slices if
desired.
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NOTES : 1/2 cup chopped onion can be substituted for the green onion.
CFF Shared by WjM 1TNTGT <WjM1TNTGT@aol.com>
http://members.tripod.com/~CookingForFun
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