Wednesday, July 22, 2009

Chicken Enchilada Casserole

Chicken Enchilada Casserole
2 Chicken Breasts
12-18 Corn Tortillas
1 can Red Enchilada Sauce
2 cups Frozen Corn (a drained can of corn would work fine too), Optional
1/2 cup Cheddar Cheese for top

Boil chicken with garlic, red pepper, parsley-or however you like to flavor your chicken. That is the mixture I like. Boil for 20 minutes or until no longer pink. Let soak in the boiled water with lid on for 15 minutes or so. Place chicken breasts on cutting board to cut up into little pieces.
Spray casserole pan or 9X13 pan.
Tear up corn tortillas into dish. Put cut up chicken on top of tortillas. Mix. Add can of enchilada sauce. Mix. Add corn. Mix. Spread cheese on top and bake at 350 degrees for 30 minutes or so.
I made mine at lunchtime and then put it in the fridge until 45 minutes before Andy gets home, so it will have time to cook and time to set up with the lid on while we get ready for dinner. Serve by itself or with Spanish rice.

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