From: Donna
Date: Tue, 1 Feb 2000 16:22:08 -0500
Fattening but wonderful...... Chicken Tortilla Casserole
9 (6 inch) corn tortillas, halved
2 (10 ounce) cans enchilada sauce
1 1/2 to 2 cups sour cream
2 cups shredded Cheddar cheese
2 (4 ounce) cans chopped green chile peppers
1 cup corn kernels (about 2 small ears of corn)
1 pound boneless chicken breast meat, cooked and shredded
Combine sour cream, cheese, chile peppers, corn, and chicken. Mix together
well.
Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of
a lightly greased 9x13 inch dish. Spread 1/2 chicken mixture over the
tortilla layer. Repeat.
Bake in a preheated oven (350) for 25 to 30 minutes, or until center is
heated through.
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