Page 70 - cookbook1

Chicken Enchilada Casserole

1 lb Chicken breasts -- 3 Tbs jalapeño peppers,
boned and skinned pickled & chopped
1/3 cup chicken broth, 12 6" corn tortillas
undiluted 1 1/2 cups cheddar cheese,
1/3 cup salsa shredded
1 tsp ground cumin 3/4 cup sour cream
15 oz tomato sauce 1/2 cup green onions,
chopped
Procedure
1 Preheat oven to 350°
2 Combine broth, salsa, cumin and tomato sauce; stir well.
Spread 1/4 cup mixture in bottom of a 13 x 9 x 2-inch baking
Dish
3 Combine chicken, pepper, and 1/2 cup tomato sauce mixture
in medium bowl. Stir well.
4 Spoon chicken mixture evenly down centers of tortillas. Roll
up tortillas, place, seam side down on sauce mixture in baking
dish. Top lightly with remaining sauce mixture and cheese.
Do not submerge tortilla or they will become soggy.
5 Cover and bake at 350° for 25 minutes.
6 Top with sour cream and sprinkle with green onions
Servings: 6

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