| 95 | 96 | 97 | 98 | 99 |
| 1 | 105 | 210 | 315 | 420 |
|
Chicken Enchilada Casserole
8
2
1
2
1
1
1
corn tortillas
cups shredded cooked chicken
cup grated Monterey jack cheese
tablespoons chopped green chiles
bunch scallions, chopped
(20 ounce) can mild enchilada sauce
(8 ounce) container nonfat plain yogurt
Preheat oven to 350 degrees F.
Spray an 8−inch or 9−inch square casserole dish with nonstick spray. Cover the bottom of the dish
with 4 corn tortillas, overlapping them if necessary. Sprinkle half the chicken, half the cheese, half the
green chiles and half the scallions on the tortillas.
In a medium−size bowl or large measuring cup, stir together the enchilada sauce and yogurt until
smooth. Pour half of this mixture over the layers in the casserole dish. Then layer on the remaining 4
tortillas, the chicken and the chiles. Sprinkle with half the remaining cheese. Pour the remaining sauce
over the dish. Sprinkle with the remaining cheese and scallions. Bake, uncovered, for 30 minutes.
Makes 6 servings.
Chicken Enchilada Casserole
79
Page
Quick Jump
|