How can you resist a warm, tasty, home cooked meal that needs only five ingredients, and has a cheap price tag? I know I can't!
For some reason (ahem... Ezra) we always have a large abundance of tortillas at our home. I came up with this recipe to conquer the last of the tortilla pile, and it ended up being quite tasty. Try it tonight if you dare!
I call it...(drum roll please)
Chicken Enchilada Casserole (original. I know)
Ingredients:
2 chicken breasts (cooked)
12 white corn tortillas (cut in half)
1 can diced tomatoes (drained)
1 envelope enchilada seasoning
2 c. Colby jack cheese (shredded)
Directions:
Pre-heat oven to 350. Place cooked chicken in a food processor and pulse until finely chopped, move to separate bowl. Add tomatoes and package of enchilada seasoning to food processor, puree. Line round baking pan(greased) with abt. 8 corn tortillas. (Overlap if necessary). Spoon 1/3 sauce over corn tortillas followed by a layer of chicken (1/2) and cheese (1/3). Start process again. 8 Tortillas, sauce, chicken, cheese. The last layer should be 8 tortillas, sauce, cheese. If you like, you can top the dish off with some sliced green onions or sliced olives. Bake for 15-20 mins. We like to top off our enchiladas with a little sour cream and a side of black beans and lime. Enjoy!
My price-tag for this dish: $ 5.70
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