Sunday, April 7, 2013

Enchilada Bake


Note: Please ignore the beach juices above, this is the best photo I got lol.

I made up this Enchilada Bake recipe this past week and it turned out delicious! It's enough to feed 4-6 people depending on what you use as a side. We did rice and black beans and it's going to last us a good 2 nights and maybe one lunch.

What you'll need:
2 cans of enchilada sauce
1/2 can of mild rotel - drained
1 already cooked (yay!) rotisserie chicken from the store - shred it
3/4 cup of reduced fat shredded sharp cheddar
1/2 cup of light sour cream
12 corn tortillas
1 Tb. of taco seasoning
1 onion
2 green peppers - cut in large chunks
1 Tb. canola oil - cut in large chunks

Preheat oven to 350.

Heat oil in skillet on medium-high heat. Cook peppers and onions for 7-8 minutes until tender. Set aside and let cool.

In a large bowl mix shredded chicken, rotel, 1/2 cup of the cheese, sour cream and taco seasoning. Add peppers and onions.

In a baking dish (coated with non-stick spray) empty one can of enchilada sauce and cover the bottom of the pan. Then lay down 6 of the tortillas - overlapping to cover the dish. Spread chicken mixture over tortillas. Top with remainig 6 tortillas. Pour second can of sauce over tortillas. Sprinkle with remaining cheese.

Bake for 30 minutes. Serve topped with sour cream. Enjoy!

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