2 TBSP fresh cilantro (optional)
4 c. shredded, cooked chicken
1 can cream of chicken soup (pantry item!)
1 (8 oz) package Mexican Style Cheese (got a lot of this in my freezer!)
1 c. sour cream
1 (4 oz) can chopped green chilies (undrained)
1 1/8 tsp chili powder, divided
1/2 tsp ground cumin
11 flour tortillas (do you have some of these in your freezer from the sale 2 weeks ago?)
Preheat oven to 350 degrees. Snip cilantro and combine in bowl with chicken soup, 1-1/2 cups cheese, sour cream , chilies, 1 teaspoon chili powder, and cumin. Mix well. Place 4 tortillas (overlapping in center) on the bottom of 9 inch square baking dish. Spread 2 cups of the chicken mixture over the tortillas. Repeat for a second layer. Top with remaining 1/2 cup of cheese. Stack remaining 2 tortillas and cut into 16 thin triangles (pizza cutter works good). Sprinkle over casserole. Spray with cooking spray and sprinkle remaining 1/8 teaspoon chili powder. Bake 30-35 minutes or until thoroughly heated. Serves 8.
WE'VE MOVED! Come on over to FABULESSLYFRUGAL.COM and see our "NEW LOOK! and resubscribe to our new feed!
Monday, February 15, 2010
Subscribe to:
Post Comments (Atom)
2 comments:
I am always looking for a new chicken enchilada recipe to try. Here's mine for fun. It's in my top 12 winter recipes.
http://designingandmotherhood.blogspot.com/2010/02/my-top-12-easy-family-meals-in-winter.html
Staci
Yahoo!! I have all these items thanks to stockpiling!! Guess I know what's for dinner tomorrow.
Post a Comment