Sunday, August 19, 2007

Chicken Enchilada Pie

Here's another fabulous recipe from my sister-in-law (thanks, Tara). It is so easy and it's quick to memorize. Oh, and it's so good! I serve it with Spanish rice and black beans. I think the most important part about this recipe is to make sure you use delicious tortillas. If you have good tortillas, you can use low-fat sour cream to lower the fat content.

1/2 to 1 lb. chicken breast
1 can of cream of chicken soup
1/2 cup of sour cream
1 small can of Salsa Verde (Herdez brand, if you can find it)
1 small can diced green chilies
4-6 tortillas
1/2 cup shredded Monterey Jack cheese

Boil chicken and shred. Mix with soup, sour cream, 3/4 can of Salsa Verde and 1/2 can of chilies. In casserole dish, layer ripped up tortillas and chicken mixture. Top with remaining Salsa Verde, chilies and remaining Monterey Jack cheese. Bake covered at 350 degrees for 30 minutes.

No comments: