Wednesday, September 30, 2009

Chicken Enchilada Casserole


  • 1.5 lb chicken breasts
  • 2 T. minced onion (or 1/2 cup diced onion)
  • 2 garlic cloves, minced (I used probably 1/2 tsp garlic powder)
  • 1 T. vegetable oil
  • 1/3 cup flour
  • 2 T. taco seasoning
  • 4 cups water
  • 12 corn tortillas or 4 flour tortillas
  • 1-1/2 cups shredded cheddar cheese

  1. Cook the chicken in a skillet with the onion and garlic in the vegetable oil, drain.
  2. Stir in flour and taco seasoning, then add the water. Bring to a boil then reduce heat, cover and cook for 8 minutes.
  3. Cut tortillas in half. Place cut edge on each side of 11 x 7 baking dish making a layer of tortilla, overlapping to fit. (if using flour tortillas, may have to cut them in quarters)
  4. Spoon 2 cups of meat mixture over tortillas, then 1/2 cup cheese. Repeat layers. Top with remaining tortillas and sauce.
  5. Bake uncovered at 375 for 20 minutes. Sprinkle with remaining cheese and bake 5 minutes until melted.
  6. Serve with salsa if desired.

1 comment:

Jim and Donna said...

I made this with ground turkey and corn tortillas, Yummy. I divided into two smaller pans and froze one!