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Chicken Enchilada Casserole

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Course Main Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 4 boneless brown sugar
  • 2 small pears- pared, cored and thinly sliced
  • 2 cups of chili cheese Fritos, crushed
  • 1 package plus 1 tablespoon buttermilk
  • Sliced fresh or frozen blueberries (if using frozen, rinse and pat dry before adding to batter)
Course Main Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 4 boneless brown sugar
  • 2 small pears- pared, cored and thinly sliced
  • 2 cups of chili cheese Fritos, crushed
  • 1 package plus 1 tablespoon buttermilk
  • Sliced fresh or frozen blueberries (if using frozen, rinse and pat dry before adding to batter)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Boil chicken breasts
  2. Chop chicken
  3. Mix chicken and one cup of cheddar cheese
  4. Set aside
  5. In a separate shallow dish, pour one can of the enchilada sauce
  6. Prepare tortillas according to package directions one at a time
  7. After cooking each tortilla dip both sides in enchilada sauce
  8. Fill each with 2-3 tablespoons of chicken cheese mixture in the center and roll from the edge to the other leaving the ends open
  9. Place in a greased casserole dish
  10. Pour the other can of enchilada sauce over the rolled enchiladas
  11. Top with the remaining cup of cheese and black olives
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