Thursday, April 30, 2009

Mexican Chicken Enchilada Cassarole

Pre-heat oven to 350 degrees

6 skinless boneless trimmed chicken breasts sliced in strips
olive oil
Enchilada sauce
6 small tortillas
1 C up of mixed Mexican cheese
1 can green chillies
1 can pinto beans
Sour Cream
Cook chicken breasts in a skillet until almost done, then add about a cup or so of Enchilada Sauce and green chillies,cook for a few minutes longer.
Then in a 9 x 13 inch baking dish place 1/2 of the chicken with sauce , layer on top 3 tortillas, then half of the cheese, then repeat. Ending with tortillas, top with cheese , place pinto beans around the dish. Bake for 30 minutes
Serve with rice. Top with sour cream as desired.
It's fast, easy, not expensive, and very tasty with left overs for lunch or even your son who looks for a late night after work meal.

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