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Chicken Enchilada Cassarole Recipe

   
 

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     Chicken Enchilada Cassarole

Category   Entrees - Maindishes
Sub Category   None

Ingredients
16 oz sour cream
12 oz salsa verde
1 Tbsp taco seasoning mix
12 corn tortillas (torn into bite size pieces)
2 cups cooked and chopped chicken
3 cups shredded cheese (cheddar jack and pepper jack)
1/2 cup chopped onion
sliced black olives
fresh chopped cilantro (optional)
 

Instructions
Preheat the oven to 350 degrees. Grease a 9×13- inch pan with nonstick cooking spray. Cook chicken and onion together in skillet. In a large mixing bowl, whisk together the sour cream, salsa, and taco seasoning. Stir in the tortilla pieces, chicken and 2 cups of cheese. Stir well to combine. Spoon the mixture into the prepared pan. Top with the remaining cheese and black olives. Bake for 30 minutes or until hot and bubbly. Sprinkle cilantro over top before serving.
The casserole can be frozen or refrigerated, prior to baking. Add a few minutes to the cooking time to allot for a cold pan. If cooking after freezing, allow the dish to thaw completely in the refrigerator before baking.
Made 9/9/2016 I used 6 corn tortilla shells inside casserole and 6 hard crunchy ones crumbled on top. Then layered cheese and olives on top of that.


Originally Submitted
9/9/2016





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