Sunday, May 17, 2015

Chicken Enchilada Casserole

3 cups shredded, cooked chicken
1 pkg taco seasoning
2 cups salsa verde
9 fajita-size flour tortillas
1 can (15.5 oz.) refried beans, warmed in microwave
8 oz. sour cream
2 cups shredded cheddar cheese

Heat oven to 350. Mix chicken, taco seasoning, 1/2 cup water and salsa verde in skillet. Simmer on medium heat for 10 minutes.

Coat 13 x 9 pan with cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and the sour cream.

Sprinkle half the cheese over the beans and sour cream, and cover with remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese. Bake at 350 for 25-28 minutes, until bubbly.

This is a super easy, super fast and super delicious recipe. It is from a friend of Melinda's and Stefanie's growing up. Her name is Lacey Fleckenstien-Bourne and I found this on her blog. Thanks Lacey

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