Recipe: Primo Enchilada Casserole With Chicken or Turkey
Summary: A Flavorful Chicken or Turkey Filling Layered Between Corn Tortillas.
Ingredients
- 2 tablespoons fresh cilantro, snipped
- 4 cups shredded cooked chicken or turkey
- 1 can (10 3/4 ounces) condensed cream of chicken soup
- 1 package (8 ounces) shredded Mexican-style cheese blend, divided
- 1 cup sour cream
- 1 can (4 ounces) chopped green chilies, undrained
- 1 1/8 teaspoons chili powder, divided
- 1/2 teaspoon ground cumin
- 11 (6-inch) corn tortillas
- Vegetable oil
Instructions
- Preheat oven To 35O°F.
- Snip cilantro with Kitchen Shears.
- In a 2-Quart Batter Bowl, combine cilantro chicken, soup, 1 l/2 cups of The cheese, sour cream, chilies, l teaspoon of the chili powder and cumin; mix well.
- Place 4 tortillas on bottom of 9″ Square Baker, overlapping in middle.
- Spoon 2 cups of the chicken mixture over tortillas; spread evenly in Baker.
- Repeat for second layer.
- Top with remaining 1/2 cup cheese.
- Stack remaining 3 tortillas and cut into 16 thin triangles using pizza cutter.
- Sprinkle over casserole.
- Spray Tortilla Triangles with vegetable oil using Kitchen Spritzer.
- Sprinkle with remaining 1/8 teaspoon chili powder.
- Bake 30-35 minutes or until thoroughly heated.
Cooking time: 30 minute(s)
Number of servings (yield): 8
Culinary tradition: Mexican
