Around the World
Infuse a hint of spices and flavors from different regions of the world
into everyday meals your kids will love.
Layers of corn tortillas, creamy cheese sauce and moist chicken make
this Mexican delight hard to resist.
Estimated Times:
Preparation - 10 min | Cooking - 45 min | Cooling Time - 10 min cooling
| Yields - 10 to 12 servings
Ingredients:
2 to 3 cooked, boneless, skinless chicken breast halves, cut into small
pieces (about 3 cups), divided
1 can (28 oz.) or 2 cans (15 oz. each) mild red enchilada sauce
1 container (8 oz.) sour cream
1 can (12 fl. oz.) NESTLÃ(R) CARNATION(R) Evaporated Milk
2 cups (8-oz. pkg.) shredded cheddar cheese
1 can (4 oz.) diced green chilies, undrained
1 pkg. (12 tortillas) 7-inch corn tortillas
Directions:
PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.
COMBINE enchilada sauce and sour cream in medium bowl. Combine
evaporated milk, cheese and chiles in medium saucepan. Cook over medium
heat, stirring constantly, until cheese has melted and mixture is
smooth. Remove from heat.
SPREAD 1 cup enchilada sauce mixture on bottom of prepared baking dish.
Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups
chicken, 1 cup cheese sauce; repeat layers one more time, starting with
tortillas. Top with remaining tortillas, enchilada sauce mixture and
cheese sauce. Cover with foil.
BAKE for 40 minutes. Uncover; cool for at least 10 minutes before
serving.
TIPS:
âEURO¢ Different brands of enchilada sauce may have different heat
levels. A hotter enchilada sauce can be used if a spicier dish is
desired.
âEURO¢ Sliced black olives may be added to the layers.
Happiness comes through doors you didn't even know you left open.
~Angelique~
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