Mexican Casserole Tuesday, May 1, 2012


9 6 inch corn tortillas, cut in half
1 10 oz cans enchilada sauce
2 cups sour cream
2 cups Mexican Cheese blend shredded cheese
2 4 oz cans diced green chiles
1 cup fresh corn kernels (or 1 cup frozen whole kernel corn, thawed)
1 pound skinless, boneless chicken breast halves, cooked and cubed


Preheat oven to 350 deg. In a medium bowl, combine sour cream, cheese, green chilies, 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 baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat.
Bake in the preheated oven for 25 to 30 minutes, or until center is heated through.

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