Day 18 of 28…Seasonal Favorites…Layered Chicken Enchiladas Recipe

We added some sliced olives on top …I used some southwest seasoning I had left from a couple of catalogs ago instead of fiesta…I ran out of flour tortillas cuz someone ate them so I used some corn…

Layered Chicken Enchiladas Recipe

  • 4 cups chicken, cooked and shredded
  • 1 cup sour cream plus extra for garnish
  • 1 can cream of chicken soup
  • 28 oz. can crushed tomatoes
  • 10 oz. can red enchilada sauce
  • 7 flour tortillas 
  • 1 can refried beans
  • 3 cups shredded cheeses
  • Fresh cilantro for garnish
  • Chopped green onions for garnish
  • directions

    Preheat oven to 375°. Combine first 4 ingredients; set aside. In a separate bowl, combine tomatoes, enchilada sauce and Simply Salsa Mix. Slice 7 tortillas in half. Layer the bottom of a greased 9×13 baking dish with 4 half-tortillas, straight edges facing out. Cut small pieces from the remaining tortilla to cover any gaps (usually just in the middle of the pan). Spread ½ can refried beans, and top with ½ of the chicken mixture, 1⁄3 of the Simply Salsa mixture, 1⁄3 of the cheese. Repeat layers. Top with remaining tortillas, sauce and cheese. Cover with aluminum foil. Bake for 45-55 minutes. Remove foil; bake an additional 15 minutes or until browned and bubbling. Let stand 10-15 minutes. Garnish with sour cream, cilantro and green onion.

       

     

    Our next groceries….

    1½ lbs. top round steak

    1 tsp. Seasoned Salt 

    ½ tsp. pepper

    1 Tbsp. Onion Onion™ Seasoning 

    2 tsp. Garlic Garlic™ Seasoning 

    ¼ cup ketchup

    2 Tbsp. soy sauce

    ¼ cup Bayou Bourbon™ Glaze 

    ½ cup orange juice

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