Santa Fe ENCHILADA BAKE
10 oz pkg frozen corn, thawed, drained
1 each large onion and green bell pepper, chopped
1 1/2 cups Mexican finely shredded four cheese
2 cups salsa
12 corn tortillas
1 cup sour cream
1 pound boneless skinless chicken breasts, cut into bite size pieces
Heat oven to 400 degrees. Cook and stir chicken, onions, and bell peppers in skillet sprayed with cooking spray or use a little vegetable oil until chicken is cooked through. Stir in salsa and corn.
Arrange 6 tortillas on bottom of a baking dish, cover with layers of half each chicken mixture, sour cream and cheese. Repeat layers, cover with foil. Bake 40 min. or until heated through, removing foil after 30 min. Let stand 5 min. then serve.
MAKES 4 SERVINGS OF ENCHILADA BAKE...
This sounds so good, I can not wait to try it!! Thanks for the recipe.
ReplyDeleteI love enchiladas...I will try it...but I am allergic to chicken and will use hamburger.
ReplyDeleteThanks
Linda
Très bon site. Je vous remercie du travail en Juillet.
ReplyDelete