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Enchilada Casserole Recipe
Serves: 6
Keywords: Mexican, Entree, game, recipe, recipes, Enchilada Casserole Recipe
Ingredients
6
each
Chicken breasts
1 ¼
c
Chopped onion (1 medium)
2
tb
Minced jalapeno pepper
¼
c
(+ 2 tbsp) nonfat dry milk
1 ½
c
Water
½
ts
Salt & 1/2 tsp ground cumin
8
each
Corn tortillas
½
c
Tomato-chopped-unpealed
2
c
Sliced fresh mushrooms
½
c
Chopped bell pepper
1
each
(4 oz. ) can chopped green ch
3
tb
All-purpose flour
¾
ts
Chili powder
¼
ts
Pepper
1
c
Shredded cheddar cheese
¼
c
Plain yogurt
Directions
- Boil chicken, remove bones & skin, shred with two forks and set aside.
- Saute' mushrooms, onion, bell pepper, & minced jalapeno pepper until tender.
- Remove skillet from heat; stir in chicken and green chiles.
- Set aside.
- Combine milk powder and flour in a small saucepan.
- Gradually stir in water; place on medium heat-cook & stir 'til thick & bubbly.
- Stir in chili powder, salt, cumin, & pepper.
- Add to chicken mixture and set aside.
- Wrap tortillas in damp paper towels & then in foil & bake @ 350 for 10 min.
- Arrange half of the tortillas in a 12x8x2 dish;top with half of chicken mix.
- Repeat w/ rest of tortillas and chicken mixture.
- Cover and bake @350 for 25 min.
- Uncover and sprinkle with cheese; let stand 10 min.
- Top serving with tomato and yogurt.
- Garnish with additional jalapeno pepper slices.