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Easy Chicken Enchilada Casserole


  • 2 cups shredded cooked chicken
  • 1 cup medium salsa verde, divided
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 teaspoons McCormick® Cumin, Ground
  • 2 teaspoons McCormick® Oregano Leaves
  • 2 teaspoons McCormick® Garlic Powder
  • 4 flour tortillas, 8-inch
  •  sour cream


  1. 1 package (8 ounces) shredded Mexican blend cheese, divided Substitutions: 1 container (8 ounces) sour cream, divided
  2. Hot oven to 400F. 
  3. Mix chicken, beans, 2/3 cup of the salsa verde, cumin, garlic powder and oregano in large bowl. Spray 9-inch pie plate with no stick cooking spray. Place 1 of the tortillas in pie plate. 
  4. Layer with 1/3 of the chicken mixture, 1/3 of the sour cream and 1/2 cup of the cheese. Repeat layers of tortilla, chicken mixture, sour cream and cheese twice. 
  5. Top with remaining tortilla, remaining 1/3 cup salsa verde and 1/2 cup cheese.
  6. Bake quarter-hour or until heated through. Let stand five minutes before serving.

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