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Full Online Book HomeLearning KitchenPoultry - Chicken Enchilada Casserole
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Poultry - Chicken Enchilada Casserole Post by :jblucas19 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3533

Click below to download : Poultry - Chicken Enchilada Casserole (Format : PDF)

Poultry - Chicken Enchilada Casserole

4 whole chicken breasts
12 corn tortillas
1/2 pound sharp Cheddar cheese -- grated
1/2 pound Monterey Jack cheese -- grated
Enchilada Sauce
2 cans cream of chicken soup
2 cups milk
1 can cream of mushroom soup
1 large carton sour cream
1 medium onion -- grated
1 small can Ortega® Green Chili Peppers -- drained, see note

Preheat oven to 350° F.

Bake chicken in foil at 350~F for 1 hour; bone, skin and cut into chunks; leave overnight in refrigerator covered with any juices in foil.

Preheat oven to 300° F.Cut tortillas into 1/3-inch wide strips.

Mix soup, milk, sour cream, onions and peppers; butter a large shallow 3-quart casserole.

Layer tortillas, chicken, cheese and sauce; repeat, ending with cheese on top.

Cover with foil and bake at 300~F for 1 hour.

Best made the day before serving.

Note: A second, or even a third, can of chilies may be added, if desired.

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Poultry - Chicken Feed Poultry - Chicken Feed

Poultry - Chicken Feed
1 small onion -- sliced 2 cups fresh mushrooms -- sliced 1 clove garlic -- minced 1/2 teaspoon thyme -- divided 1 tablespoon butter or margarine 4 cups leftover chicken or turkey -- cubed 4 cups leftover gravy 1 chicken bouillon cube -- crushed dash pepper 3 cups mashed potatoes Preheat oven to 350° F.Saute onion, mushrooms, garlic and 1/4 tsp thyme in butter. Stir in chicken, gravy, bouillon and pepper. Spoon into greased 3-qt. casserole. Combine potatoes and remaining thyme; spoon over mixture. Bake, uncovered at 350 degrees for 45 min. - - - - - - - - -

Poultry - Chicken Casserole -  Chicken Enchilada Casserole Poultry - Chicken Casserole - Chicken Enchilada Casserole

Poultry - Chicken Casserole -  Chicken Enchilada Casserole
3 tablespoons butter 1/4 cup all-purpose flour 1 cup milk 1/2 cup chicken broth 2 cups chopped cooked chicken 1/4 cup chopped red bell pepper 1 (4 oz.) can chopped green chilies 2 tablespoons dried taco seasoning mix 2 cups shredded Cheddar cheese, (or Jack/Cheddar combo) 6 (6 inch) corn tortillas, halved 1/2 cup chopped fresh cilantro Topping Ingredients: Sour cream, if desired Salsa, or Pico de Gallo, if desired sliced ripe olives, if desired Heat oven to 375. Spray a 2 quart round casserole with no-stick spray. Melt butter in 2 quart saucepan until sizzling, add flour. Cook over medium