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  • Chicken Enchilada Casserole

    2 posts, 2 voices, 669 views, started Jan 26, 2011

    Posted on Wednesday, January 26, 2011 by Denise Richardson

    • Diamond



      6 chicken breasts
      2 cup sliced fresh mushrooms
      1 1/4 cup chopped onion (1 medium)
      1/2 cup chopped bell pepper
      2 tablespoons minced jalapeno pepper
      1 (4 oz) can chopped green chiles
      1/4 cup milk
      3 tablespoons all-purpose flour
      1 1/2 cups water
      3/4 teaspoons chili powder
      1/2 teaspoons salt
      1/2 teaspoon ground cumin
      1/4 teaspoon pepper
      8 corn tortillas
      1 cup shredded cheddar cheese
      1/2 cup tomato-chopped-unpealed
      1/4 cup sour cream

      Cook chicken and dice, 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 and flour in a small saucepan. Gradually stir in water;
      place on medium heat-cook & stir until 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 at 350 degrees for 10 min. Arrange half of the tortillas
      in a 12×8x2 dish. Top with half of chicken mixture. Repeat with
      est of tortillas and chicken mixture. Cover and bake at 350
      degrees for 25 min. Uncover and sprinkle with cheese; let stand
      10 min. Top serving with tomato and sour cream. Garnish with
      additional jalapeno pepper slices.  

      Yield: 6 Servings

        • 0 votes vote up vote up

          Denise LePard Elhalawany wrote Apr 7, 2011
        • Denise - perfect timing!  I wanted to make Mexican tonight and was looking for a new recipe ... although this is similar to others I am going to try the layered technique rather than rolling them like burritos.  Thank you for the idea.


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